2 tbspolive oil1chicken (about 1.5kg), butterflied1 tsp eachground cumin and ground coriander1lemon, halved, plus extra wedges to serve 40 gmroasted almonds, coarsely chopped¼ cup(loosely packed) each flat-leaf parsley and mint, coarsely choppedTo serve:snow peas and green beans, trimmed, blanchedYoghurt tahini dressing120 gmthick Greek-style yoghurt40 gmhulled tahiniJuiceof ½ lemon1 tbspextra-virgin olive oil½garlic clove, finely gratedPinchof finely ground cumin
Preheat oven to 200C. Heat half the oil in an ovenproof frying pan over medium-high heat. Drizzle chicken with remaining oil, season to taste, rub with spices, add to pan skin-side down and cook, turning once, until golden (5-6 minutes). Squeeze lemon over and roast in oven until cooked through (17-20 minutes). Set aside to rest (5 minutes), then scatter with almonds and herbs.
Meanwhile, for yoghurt tahini dressing, combine ingredients in a small bowl, season to taste and set aside.
Drizzle blanched snow peas and green beans with oil, season to taste and serve with chicken, dressing and lemon wedges.