Roast Chicken with sumac and mint

1.5kg chicken

1/2 lemon

2 sprigs mint

2 tbsp olive oil

1 tbsp sumac

1 tsp sea salt

freshly ground pepper

2 cos lettuce, shredded

1/2 cucumber, chopped

2 spring onions, chopped

few mint leaves, finely chopped

  • Preheat oven to gas mark 6.
  • Squeeze the lemon into the cavity of the chicken, pop the rest of the lemon inside the cavity with 2 sprigs of mint. 
  • Mix olive oil, sumac, salt and pepper in a small bowl - rub the mixture over the chicken.
  • Place into a roasting dish, breast up and put into the oven for 20 minutes.
  • Rotate the roasting dish 180 degrees, cook for a further 20 minutes.
  • Remove from oven, turn the chicken breast down and cook for an additional 20 minutes.
  • To check that the chicken is cooked, pierce the thickest part of the thigh - the juices should run clear. 
  • Turn the oven off and leave the door ajar for 10 minutes to allow the chicken to rest (not advised if you have littles around).
  • Carve the chicken, serve with juices from the pan and the crisp green salad. Plus any other accompaniments.

Turning the chicken breast down means you won't have a nice crisp skin but the breast will be deliciously moist.