ROASTED SUMAC CHICKEN WITH BABY VEG

SERVES 4 PREP + COOK 1 HOUR 15 MINS

✦ 30g butter, softened

✦ 1 tbsp ground sumac

✦ 1.4kg whole chicken

✦ 500g baby beetroot, trimmed

✦ 250g baby carrots, trimmed

✦ 250g baby purple carrots, trimmed

✦ 1 tbsp olive oil

✦ 1 medium blood orange, peeled, thickly sliced

✦ ½ cup fresh mint leaves

1 Preheat oven to 180°C. 2 Combine butter and sumac in a small bowl. Massage sumac butter all over the outside of the chicken. Tie chicken legs together with kitchen string. Season. Place in a large baking dish. Wrap beetroot individually in foil. Add to dish with chicken. Roast 30 mins.

3 Baste chicken with pan juices. Toss carrots in oil. Season and add to dish. Roast a further 30 mins until chicken is cooked through and skin is golden brown. Loosely cover chicken with foil. Rest 10 mins.

4 Meanwhile, peel beetroot. Return beetroot to pan with blood orange and mint.

Serve chicken with roasted vegetables.