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- My favourite Sunday meal is definitely this roasted sumac and lemon chicken with veggies,what else screams Sunday lunch like roasted chicken.
INGREDIENTS:
- 1 whole chicken with skin on
- 2 tablespoons butter at room temperature
- 4 teaspoons sumac powder
- 2 teaspoons salt
- 1 tablespoon mild chilli powder
- 3 lemons halved
- 2 gem squash quartered
- 1 pack baby carrots
- 3 tablespoons oil
- 5 garlic cloves
- 500 ml chicken stock
- 1 teaspoon vegetable spice
- 1 onion cut into chunks
- Small pack of garlic baby potatoes from woolworths
METHOD:
- In a deep roasting pan place in your chicken. Using your fingers gently tug the skin from the meat on the drumsticks and breasts.
- Rub the butter between the skin and meat. Rub 2 teaspoons salt,sumac powder and chilli powder over the chicken. Leave in fridge for a few hours.
- Preheat oven to 220 degrees Celsius. Squeeze half of 1 lemon over the chicken,place it inside the cavity with the garlic cloves. Drizzle the chicken with 2-4 tablespoons of oil.
- In a large bowl combine all the vegetables and remaining lemons. Pour over oil,sprinkle with 1 teaspoon sumac and drain with salt and pepper.
- Toss until vegetables are evenly coated. Place them into the roasting pan with the chicken then pour in your stock. Cover with foil,cook for half an hour on 180 degrees Celsius.
- Remove foil allow chicken to get crispy and charred. Scoop up remaining liquid in your pan and pour over chicken.