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Upside-down roast chicken

Name: Upside-down roast chicken
Yield: 4
Ingredients: 1.8kg whole chicken; 1 bay leaf; 3 lemons, halved; 6 garlic cloves; 1 bunch oregano, leaves picked; 1/3 cup (80ml) extra virgin olive oil; 3 tsp sumac; 3 tsp ground cumin; 2 bunches baby (Dutch) carrots, trimmed; 2 red onions, cut into wedges; 4 long green chillies; 400g can chickpeas, rinsed, drained

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Upside-down roast chicken comes from Corey Costelloe, who turns the concept of the humble roast on its head. "Roasting a chicken breast-down means it won't dry out... just turn it over at the end for crispy skin."

1.8kg whole chicken
1 bay leaf
3 lemons, halved
6 garlic cloves
1 bunch oregano, leaves picked
1/3 cup (80ml) extra virgin olive oil
3 tsp sumac
3 tsp ground cumin
2 bunches baby (Dutch) carrots, trimmed
2 red onions, cut into wedges
4 long green chillies
400g can chickpeas, rinsed, drained

Method

1.

Preheat oven to 230°C (fan-forced). Stuff chicken cavity with bay, 2 lemon halves and 3 garlic cloves, then tie legs together with kitchen string. Finely chop half the oregano and crush remaining 3 garlic cloves. Combine in a bowl with 2 tbs oil, and half the sumac and cumin. Season, and brush over chicken. Line a roasting pan with baking paper and add chicken, breast-side up. Roast for 10 minutes or until slightly golden.
2.

Meanwhile, place carrots, onion, chilli, chickpeas, remaining 2 tbs oil, 1 1/2 tsp sumac and 1 1/2 tsp cumin in a bowl. Season and toss to combine.
3.

Remove chicken from pan. Add the vegetables and remaining lemon to pan, then arrange chicken, breast-side down, on top. Roast for a further 25 minutes or until vegetables are tender, then turn chicken and roast for a final 5 minutes or until golden. Remove from oven, cover dish tightly with foil and rest for 15 minutes.
4.

Serve chicken and vegetables with remaining oregano leaves.