Quick & Easy

Roasted sumac chicken with baby vegetables

Give your weeknight roast a touch of Mediterranean spice.
Roasted sumac chicken with baby vegetablesLouise Lister
1H 15M

Sumac is a spice ground from berries that flourish wild around the Mediterranean; its tart, lemony flavour goes well with grilled meats.

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1.Preheat oven to 180°C (160° fan-forced).
2.Combine butter and sumac in a small bowl. Rub sumac butter all over the outside of the chicken; season. Tie the chicken legs together with kitchen string; place in a large roasting pan. Wrap beetroot individually in foil; add to pan with chicken. Roast for 30 minutes.
3.Baste chicken with pan juices. Toss carrots in oil; season and add to pan. Roast for a further 35 minutes or until chicken is cooked through and the skin is golden brown. Cover chicken loosely with foil; stand for 10 minutes.
4.Meanwhile, peel beetroot and cut in half. Return beetroot to pan.
5.Serve roast chicken and vegetables with mint, fetta and dukkah.

Not suitable to freeze or microwave.


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