Roast chicken with sumac, baby vegetables & blood oranges

Ingredients

• 1 large free-range chicken
• 3 tbsp grapeseed oil
• 1 tbsp sumac
• 1 kg baby carrots
• 1 kg baby turnips
• 2 blood oranges
• Salt & pepper
• Fresh mint

Instructions 

1. Mix the oil and sumac in a ramekin. Leave to macerate.
2. Wash and dry the carrots and turnips thoroughly (no need to peel them).
3. Squeeze the juice from one blood orange. Peel and slice the other orange.
4. Brush the chicken skin a few times with the sumac oil. Season with salt and pepper.
5. Preheat the oven to 180°C /160°C fan.
6. Place the chicken in a large ovenproof dish, pour half a glass of water in the bottom of the dish and bake for 45 minutes, basting the chicken regularly with the cooking juices. Then scatter the vegetables around the chicken and drizzle with the orange juice. Season with salt and pepper and roast for another 30 minutes, stirring the vegetables once or twice.
7. Garnish with the orange slices and some fresh mint leaves just before serving.

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