Tired of the same old roast chicken recipes? Get zesty with some citrus and sumac, with a bit of sweet potato thrown in to temper the tang.
Ingredients
- 1 whole Chicken, (1.8kg)
- 1 tbs Sumac
- 1 tbs sea salt
- 1/8 teaspoon ground pepper
- 2 tbs butter, room temperature
- 2 lemons, halved
- 2 medium sweet potatoes, washed and cut into wedges
- 4 brushes potatoes, washed and
- peeled and cut into wedges
- 1 whole head of garlic, slice in half
- 2 tbs olive oil
Method
Preheat the oven to 220c and line a large roasting pan with baking paper.
Put the meat probe into the thickest part of the thigh and set core temperature to 72c.
Pat dry skin of chicken and season with sumac, salt and pepper.
Using your fingers, separate the skin and flesh on the chest and thighs of the chicken and smear with butter.
Place the potatoes around the chicken, and add 1 lemon half, and one garlic half inside the cavity of chicken.
Squeeze remaining lemon over vegetables, and scatter around the outside of the chicken, drizzle with olive oil and season with salt and pepper.
Cook chicken for 1hr and 15 minutes or until reaches temperature, set aside to rest for 10 minutes before slicing.
Slice and enjoy!
Recipe presented by Chloe Skipp, National Culinary Manager, Winning Appliances. Featuring WOLF, Smeg, ILVE.
