Roast Chicken with Sumac Seasoning
By What’s For Dinner Frances
4-5 serves
20 mins
70 mins
Ingredients
- 1.6kg The Bare Bird Whole Chicken
- 2 tablespoons unsalted butter, cut into small pieces and softened
- 2 teaspoons salt, plus extra for seasoning
- 3 teaspoons sumac, divided, plus more for serving
- 2 lemons, halved
- 1 head garlic, halved
- 1 x bunch dutch carrots, peeled
- 3 x beetroot peeled and quartered
- 1/2 butternut pumpkin diced
- 1 x sweet potato peeled and diced
- 1/4 kilo brussel sprouts left whole
- 1 x red onion quartered
- 1/4 cup olive oil, plus more for drizzling
- Freshly cracked pepper
- *1 cup Greek yogurt, Dairy Free option if preferred
- Flaky sea salt, for serving
Method
- Place the chicken in a large roasting pan.
- Using your fingers, gently separate the skin from the flesh across the breasts and drumsticks.
- Rub the butter between the skin and the flesh.
- Rub the salt and 2 teaspoons of the sumac all over the chicken. If time permits, refrigerate the chicken, uncovered, for at least 6 hours and up to overnight.
- Preheat the oven to 180, degrees.
- Squeeze half of one lemon over the chicken and place it inside the cavity along with a half head of garlic.
- Scatter the vegetables and remaining lemons and garlic around the chicken. Drizzle the vegetables and chicken with the 1/4 cup oil.
- Sprinkle the vegetables with the remaining 1 teaspoon sumac and season with salt and pepper, tossing until the vegetables are evenly coated.
- Roast, tossing the vegetables occasionally, until the chicken and vegetables are deep golden and cooked through and the chicken registers 165°F in the thickest part of the thigh, about 1 hour and 15 minutes. Allow the chicken to rest for 10 minutes before carving.
- Place yoghurt into a bowl drizzle with a touch of oil and sprinkle it with the sumac, and flaky sea salt. Serve it alongside the chicken.