Zest and juice of one lime

5 cloves garlic crushed 

½ cup olive oil or hemp oil 

1 teaspoon of sumac

½ teaspoon salt

Black pepper 

1.5 kg free range chicken 

Fresh herbs (I used carrot tops, flat-leaf parsley, lemon thyme, fennel)

1 onion peeled and halved

5 large potatoes 

2 small sweet potatoes 

2-3 carrots

¼ cup olive oil 

1 teaspoon butter

½ cup natural yoghurt 

Salt & cracked pepper 

Fresh herbs to serve


Preheat the oven to 210 °C degrees 

Peel potatoes and cut them into quarters. Place them in to a pot with cold water and bring to the boil for 10 minutes.  Turn of and drain water.

Mix the lime coating together by adding the zest and juice of the lime (keep the lime) with the sumac, salt, pepper, garlic and oil. 

Gently separate the skin from the breast of the chicken by pushing your hand or a wooden spoon along the surface.  Poor in a teaspoon of the coating at a time into the pocket between the breast and tge skin working it around the chicken.  Rub the remaining coating all over the outside skin of the chicken. 

In the cavity, push in the lime halves, half of the onion and a small bunch of the fresh herbs. Place on to a large baking tray and surround with prepared vegetables. 

Coat the parboiled potatoes in a teaspoon of butter, drizzle of olive oil and the natural greek yoghurt and season with salt and pepper.  Place onto the baking tray with the other vegetables and bake for 50 minutes or until the chicken is cooked through.