Photo by Louise Lister via The Australian Women's Weekly Magazine January 2018
Using Alexandra’s Aromatic Dukkah
30g butter, softened
1 Tbsp sumac
1.4 kilograms chicken
500g baby beetroot, trimmed
250g baby carrots, trimmed
250g yellow baby carrots, trimmed
1 Tbsp extra virgin olive oil
1/2 cup fresh mint leaves
100g greek feta, crumbled
2 Tbsp Alexandra's Aromatic Dukkah (other flavours will work well too)
Preheat oven to 180°C (160° fan-forced).
Combine butter and sumac in a small bowl. Rub sumac butter all over the outside of the chicken and season. Tie the chicken legs together with string and place in a large roasting pan. Wrap beetroot individually in foil and add to the pan with the chicken. Roast for 30 minutes.
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.
Meanwhile, peel beetroot, cut in half and return beetroot to pan.
Serve roast chicken and vegetables with mint, feta and Dukkah.
Recipe adapted from https://www.womensweeklyfood.com.au/recipes/roasted-sumac-chicken-recipe-31091