Love roast chicken but want to give it a summer twist? John Torode, MasterChef judge and chef shows you how
Prep:10 mins
Serves 4
1 large free-range chicken (about 1.5kg/3lb 5oz in size)3 lemons, cut into eightshandful black, pitted olives3 small shallots, peeled and left whole6 garlic cloves, peeled and squashed2 tbsp sumac (see Know-how, below)1 tbsp vegetable oil
STEP 1Heat oven to 200C/180C fan/gas 6. Two things happen to the chicken. First, season the inside. In a bowl mix the lemons, olives, shallots and garlic with half the sumac and some salt. Scrunch them all together and add 1 tbsp of water. Open the bird up and pour the mix into the cavity.STEP 2Then the outside. Take the oil and the rest of the sumac and rub onto the chicken, massaging it into every part possible. Roast for 11⁄2 hrs or until cooked through and the juices run clear when a skewer is inserted into the thickest part of the leg.STEP 3While the chicken is cooking, mix all the ingredients for the spiced yogurt with some salt – if you like it a little milder, deseed the chilli before slicing it. Carve the chicken and serve topped with a dollop of the yogurt.
