Your Home and Garden - - Diy Special -


30g but­ter, soft­ened

1 Tbsp ground sumac

1.4kg whole chicken

500g baby beet­roots, trimmed

250g baby car­rots, trimmed

250g baby pur­ple car­rots, trimmed

1 Tbsp olive oil

1 medium blood orange, peeled, sliced thickly

½ cup fresh mint leaves

100g feta, crum­bled

2 Tbsp dukkah (ide­ally con­tain­ing pis­ta­chios)

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 beet­roots in­di­vid­u­ally in foil; add to dish with chicken. Roast for 30 min­utes.

3 Baste chicken with pan juices. Toss car­rots in oil, sea­son and add to dish. Roast for a fur­ther 30 min­utes, or un­til chicken is cooked through and skin is golden brown. Leave chicken in pan and loosely cover with foil; rest for 10 min­utes.

4 Mean­while, peel beet­roots, halve length­ways and re­turn to pan with orange and mint.

5 Re­move foil and serve chicken and veg­eta­bles at the ta­ble with feta and dukkah on the side.

> TIP Use goat’s feta or ri­cotta, if you pre­fer.

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