ROASTED SUMAC CHICKEN WITH BABY VEGETABLES

SERVES 4

INGREDIENTS

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.