Roast Chicken With Cauliflower & Tahini Yoghurt

With beautifully spiced vegetables, sweet sultanas, sliced almonds and fresh herbs - this roast chicken is elevated even further when placed on a bed of zesty tahini yoghurt.

SERVES: 4

• 2 medium orange kumara, cut into wedges
• 1 small cauliflower, cut into florets
• 4 shallots, quartered
• ½ cup olive oil
• 1 teaspoon each; ground coriander, cumin & smoked paprika
• ½ teaspoon chilli flakes
• 1 Rangitikei, 1.5kg Fresh Whole Chicken
• ½ cup sultanas
• ½ cup verjuice, or white wine vinegar
• 1 cup natural Greek yoghurt
• 3 tablespoons tahini
• 1 lemon, zest and juice
• ¼ cup sliced almonds, toasted
• 1 cup of fresh herbs (flat-leaf parsley, dill and mint work great with this recipe)

Pre-heat the oven to 220°C.

Place kumara, cauliflower and shallots in a large roasting dish. Season generously with salt & pepper and drizzle over half of the olive oil measure (¼ cup). Toss to coat.

In a small bowl mix together the remaining measure of olive oil (¼ cup) with the spices and chilli flakes.

Place the chicken on top of vegetables and rub the spiced oil over the chicken. Truss the legs.

Place the roasting dish in the oven and immediately turn the temperature down to 200°C. Roast the chicken for 1 hour and 30 minutes, turning the vegetables half way through cooking.

While the chicken is roasting, place the sultanas and the verjuice or vinegar in a small saucepan over medium-high heat. Simmer until most of the liquid has been absorbed and the sultanas are plump. Set aside.

Mix the yoghurt, tahini, lemon zest and juice together until smooth.

Spread the tahini yoghurt on the bottom of a large serving platter. Place the roast chicken on top and arrange some of the roast vegetables around the side – serve any extra on the side. Garnish with the sultanas, almonds and herbs.