Roasted sumac chicken with baby vegetables

Give your weeknight roast a touch of Mediterranean spice.

  • 1 hr 15 mins cooking
  • Serves 4
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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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  • 30 grams butter, softened
  • 1 tablespoon sumac
  • 1.4 kilograms chicken
  • 500 grams baby beetroot, trimmed
  • 250 grams baby carrots, trimmed
  • 250 grams yellow baby carrots, trimmed
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup fresh mint leaves
  • 100 grams greek fetta, crumbled
  • 2 tablespoons pistachio dukkah


  • 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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