ROASTED SUMAC CHICKEN WITH BABY VEGETABLES
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.