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Wash and sprinkle the chicken with salt, add to a bowl.
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Add the 7 spice, sumac and olive oil and rub well into the chicken, making sure to spread the marinade under the skin.
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Leave to marinade in the fridge for at least an hour, preferably over night.
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When you are ready to roast, heat the oven to 200°C fan.
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Prep the veg, sprinkle with salt and add to the chicken bowl and mix around in the spices.
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Lay out the chicken and veg in a roasting pan, preferably non stick.
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Roast for 20 mins at 200°C, and 40 mins at 170°C. Turn the chicken half way.
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Serve with optional salad or rice.