Heat your oven to 190°C/Fan 170°C/Gas 5. Take the chicken out of the fridge, unwrap it and remove the giblets (see our tip for using them to make a gravy to go with your roast bird). Pop the chicken in a roasting tin to come to room temperature for 30 mins-1 hr.
Meanwhile, add 4 cardamom pods to a pestle and mortar and roughly crush them to open the pods up. Shake the seeds back into the mortar and discard the pods. Add 1 tsp black peppercorns to the mortar and grind together as finely as you can. No pestle and mortar? Use a small bowl and a jam jar or the end of a rolling pin to crush the spices.
Stir 1 tsp each smoked paprika and cinnamon with a pinch of cayenne pepper (it’s spicy, so use as much or as little as you prefer) and a pinch of salt. Grate in ¼ of the nutmeg. Stir in 1 tbsp each wholegrain mustard and olive oil.
Rub the spice paste all over the chicken. You can tie the legs together with kitchen string to keep them neat, or leave them as they are. Loosely cover the chicken with foil, scrunching it onto the sides of the tin to seal. Slide the tin into the oven and roast the chicken for 1 hr. Then remove the foil and roast for another 20 mins to crisp up the skin.
Take the chicken out of the oven and check if it’s done by inserting a skewer into the thick part of a thigh. If the juices run clear, it’s ready. If not, slide back into the oven for another 5-15 mins.
When the chicken is cooked, take it out of the oven and rest it on a warm plate or board, loosely covered with foil, for 20 mins before carving. Serve with the soured cream on the side.