The root vegetables and apples soak up the juices from the chicken and provide a contrast in flavour to the spices.
1 large oven-ready chicken (approx. 1.7kg) 2½ teaspoons flaky sea salt
500g carrots, quartered lengthways 500g kumara, peeled and cut into 1.5cm discs 3 Granny Smith apples, quartered and cored 1 large orange, zest and juice
1 cup chicken stock
1 cup dry white wine
1 tablespoon grated fresh ginger
2 teaspoons ras el hanout or Moroccan spice mix Heat oven to 200°C. Find a roasting pan large enough for the chicken, vegetables, fruit and liquid to fit in.
Put chicken in pan and season the skin with the salt. Arrange carrots, kumara and apples around it.
Mix orange zest and juice, stock, wine, ginger and ras el hanout together in a bowl and pour over chicken and vegetables.
Bake 1 hour 25 minutes or until chicken is cooked through, basting frequently with the pan juices. Cover chicken with foil after half the cooking time to ensure the outside does not overcook. Serves 4