Use this spiced roast chicken to upgrade your usual Sunday lunch offering. With sumac for seasoning and wedges of roasted carrot and beetroot, it’s an easy one-pot feast that the whole family will enjoy.
1 x 1.8kg good quality free-range chicken
sea salt and black pepper
sumac for dusting
extra virgin olive oil
400g carrots, scrubbed and left whole if small or sliced if large
400g beetroot, scrubbed and cut into wedges
sprigs of oregano
1. Preheat the oven to 210C/190Cfan/gas 6. with a large roasting pan (about 34cm x 27cm), or equivalent deep ovenproof frying pan, inside. Season the chicken and dust it with sumac. Loosely tie the legs with string, leaving some air between legs and breast. Toss the vegetables with 2 tablespoons of olive oil and some seasoning.
2. Place the chicken in the centre of the hot pan, tucking in the wings. Drizzle over a little oil and scatter the veg around the edge. Tuck in a few sprigs of oregano. Roast for 1 hour, stirring the vegetables halfway through.
3. Remove the chicken to a warm plate. Pour off the juices in the pan and reserve, skimming off any fat. With a spatula, spread out the veg in the pan and return to the oven for 10 minutes or until golden, while the bird is resting. Serve the chicken with the vegetables and the warmed pan juices.
Recipe by Annie Bell. Food Styling by Clare Lewis. Styling by Sue Radcliffe