Dukkah Crusted Roast Chicken with Root Vegetables
Print recipe
| Serves | 6 people with leftovers |
| Prep time | 15 minutes |
| Cook time | 1 hour, 45 minutes |
| Total time | 2 hours |
| Meal type | Lunch, Main Dish |
| Misc | Child Friendly, Serve Hot |
| Occasion | Casual Party, Easter, Formal Party, Thanksgiving |
| Region | Moroccan |
| By author | Karen S Burns-Booth |
A dukkah coated whole roast chicken that is cooked along with the root vegetables in fennel infused olive oil and is served with a fresh mint and yoghurt dressing for an easy and tasty "one tray" family meal.
Ingredients
- 1.75 kg to 2 kg organic whole chicken
- 2 tablespoons dukkah seasoning mixture
- olive oil
- 12 small potatoes, cut into wedges (no need to peel)
- 4 carrots, cut into chunky pieces (peeled or scraped)
- 2 large onions, peeled and cut into wedges
- 1 fennel bulb, trimmed and cut into wedges
- 1 tablespoon fennel seeds
- salt and pepper
Note
A dukkah coated whole roast chicken that is cooked along with the root vegetables in fennel infused olive oil and is served with a fresh mint and yoghurt dressing for an easy and tasty "one tray" family meal.
Directions
| Step 1 | Pre-heat oven to 225C/450F/Gas mark 7. |
| Step 2 | Place all of the vegetables in a large roasting tray and add a glug of olive oil, about 1 tablespoon. Mix the vegetables in the oil and then add the fennel seeds, salt and pepper. |
| Step 3 | Sit the chicken on top of the vegetables, prick it all over with the tip of a knife and rub some olive oil over it, then spoon on the dukkah and rub it in. Place the chicken and vegetables into the oven and turn the heat down to 200C/400F/Gas mark 6. |
| Step 4 | Roast the chicken and vegetables for 1 hour 20 minutes for a 1.75kg bird or for 1 hour 30 minutes for a 2 kilo bird, basting the chicken and vegetables at regular intervals. |
| Step 5 | When the chicken and vegetables are cooked, take them out and lift the chicken off the vegetables and place it on a carving board or platter. Cover it loosely with foil and allow it to rest for 10 to 15 minutes. Put the vegetables back into the oven to allow them to crisp up and brown. |
| Step 6 | When the chicken has rested and the vegetables are golden brown and crisp, carve the chicken and serve it with the roasted root vegetables and a fresh mint and yoghurt dressing; make the dressing by adding freshly chopped mint to natural yoghurt and seasoning to taste with salt and pepper. |
