Step 1

Preheat oven to 200°C/180°C fan-forced. Using a vegetable peeler, remove three 5cm-long pieces of rind from lemon. Halve lemon. Rinse chicken (including cavity) under cold running water. Pat dry with paper towel. Place chicken, breast-side up, on a rack in a roasting pan. Squeeze 1 lemon half over chicken, rubbing juice into skin. Place remaining lemon half in chicken cavity. Drizzle chicken with 2 teaspoons oil. Season with salt and pepper. Tie legs together with kitchen string. Roast for 1 hour and 15 minutes or until juices run clear when thickest part of chicken is pierced with a skewer. Transfer to a plate. Cover with foil.

Step 2

Remove rack from roasting pan. Place asparagus and tomato in pan. Drizzle with 2 teaspoons oil. Season with salt and pepper. Toss to combine. Roast for 10 to 15 minutes or until just tender.

Step 3

Meanwhile, heat remaining oil in a saucepan over medium-high heat. Add onion, cinnamon, cardamom, ginger, garlic and lemon rind. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add quinoa, stock and 1 cup cold water. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 to 12 minutes or until liquid has absorbed. Remove and discard cinnamon and cardamom. Fluff with a fork. Transfer to a bowl.

Step 4

Add asparagus mixture to quinoa mixture. Toss to combine. Sprinkle with almonds. Serve with roast chicken.