Ingredients(12)
| 1 | whole chicken |
| 2 tbsp | butter — at room temperature |
| 3 tsp | sumac |
| 2 tsp | salt |
| 1 tbsp | mild chilli powder |
| 3 | lemons — halved |
| 5 | garlic cloves |
| 3 tbsp | oil |
| 1 pack | baby carrots |
| 1 pack | baby potatoes |
| 1 | onion — cut into chunks |
| 500 ml | chicken stock |
Method:
Place the chicken in a large, deep roasting pan. Using your fingers, gently tug the skin from the meat over the breasts and drumsticks. Rub the butter between the skin and the meat. Rub 1 teaspoon salt, 2 teaspoon sumac and mild chilli powder all over the chicken skin. If time permits, refrigerate the chicken, uncovered, for at least 6 hours.
Preheat the oven to 220°C. Squeeze 1 lemon half over the chicken and place it inside the cavity along with the garlic cloves.
In a large bowl, drizzle the chicken with 2 tablespoons of oil. Combine the carrots, potatoes, onion and remaining lemons. Pour over the remaining oil, sprinkle with remaining salt and sumac, and season with pepper. Toss until the vegetables are evenly coated and scatter them around the chicken. Add chicken stock to the pan, pouring evenly. Cover with foil. Cook for half an hour with foil on, tossing the vegetables occasionally and pour some of the cooking liquid over the chicken and vegetables. Remove foil and cook for about 45 minutes more, or until chicken is cooked through. Allow the chicken to rest for 10 minutes before serving.
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