2 tablespoons unsalted butter, cut into small pieces and softened
2 teaspoons salt, plus extra for seasoning
3 teaspoons sumac, divided, plus more for serving
2 lemons, halved
1 head garlic, halved
1 x bunch dutch carrots, peeled
3 x beetroot peeled and quartered
1/2 butternut pumpkin diced
1 x sweet potato peeled and diced
1/4 kilo brussel sprouts left whole
1 x red onion quartered
1/4 cup olive oil, plus more for drizzling
Freshly cracked pepper
*1 cup Greek yogurt, Dairy Free option if preferred
Flaky sea salt, for serving
Place the chicken in a large roasting pan.
Using your fingers, gently separate the skin from the flesh across the breasts and drumsticks.
Rub the butter between the skin and the flesh.
Rub the salt and 2 teaspoons of the sumac all over the chicken. If time permits, refrigerate the chicken, uncovered, for at least 6 hours and up to overnight.
Preheat the oven to 180, degrees.
Squeeze half of one lemon over the chicken and place it inside the cavity along with a half head of garlic.
Scatter the vegetables and remaining lemons and garlic around the chicken. Drizzle the vegetables and chicken with the 1/4 cup oil.
Sprinkle the vegetables with the remaining 1 teaspoon sumac and season with salt and pepper, tossing until the vegetables are evenly coated.
Roast, tossing the vegetables occasionally, until the chicken and vegetables are deep golden and cooked through and the chicken registers 165°F in the thickest part of the thigh, about 1 hour and 15 minutes. Allow the chicken to rest for 10 minutes before carving.
Place yoghurt into a bowl drizzle with a touch of oil and sprinkle it with the sumac, and flaky sea salt. Serve it alongside the chicken.