Mix 20g butter with all the spices mentioned for the chicken, coriander paste, lemon zest and juice salt and honey.
Preheat the oven to 220C/425F. Stuff the chicken with lemon slices, garlic, 10g butter, spring onions and thyme. Truss the chicken and rub the chicken well with the marinade. Keep it in the fridge overnight or minimum for 2 hours. Take it out of the fridge 30 minutes before roasting.
Put the marinated chicken in a heavy cast iron pot, roast it for 25 minutes.
After 25 minutes, take the chicken out of the pot, reserve all the juices in a bowl.
In the same pot, add in the olive oil and whole spices.
Add in the garlic, onion and saute for 5 minutes. Add in the rice, parch the rice with all the fat.
Add in the apricots, walnuts and coriander, mix well.
Mix the cardamom, nutmeg and saffron with 1 tsp milk and rose water. Add that to the rice with the water.
Place the half roasted chicken in the pot, cover with the lid and place it back in the oven.
Reduce the temperature to 200C/400F and cook for 25 minutes.
After 25 minutes, remove the lid and roast for another 8-12 minutes till the skin becomes crispy.
Let it stand for 10 minutes. Serve with your choice of gravy and salad.