The Bare Bird chicken products are 100 per cent antibiotic-free, accredited free-range and raised on a plant-based diet containing no animal by-products, antibiotics, hormones or steroids. The Bare Bird creator, John Hazeldene, says his family has always been at the forefront of setting high standards in poultry. “We believe a move to producing food without antibiotics is the right thing to do.”
Persian Chicken with Pomegranate and Walnuts
Serves: 4
DF, GF
=R3=
Whole Roasted Chicken with Sumac Seasoning
Serves: 4-5
GF
=R1=
Spice-Encrusted Chicken & Veggies with Avocado Dressing
Serves: 3-4
DF, GF
=R2=
For more information visit thebarebird.com.au
Servings
Prep time
Cook time
Recipe
Ingredients
- 1.6kg The Bare Bird Whole Chicken
- 2 tbsp unsalted butter, cut into small pieces & softened
- 2 tsp salt, plus extra for seasoning
- 3 tsp sumac, divided, plus more for serving
- 2 lemons, halved
- 1 head garlic, halved
- 1 bunch Dutch carrots, peeled
- 3 beetroot peeled & quartered
- ½ butternut pumpkin, diced
- 1 sweet potato peeled & diced
- 250g Brussels sprouts, left whole
- 1 red onion, quartered
- ¼ cup olive oil, plus more for drizzling
- Freshly cracked pepper
- 1 cup Greek yoghurt
- Sea salt, for serving
Method
- 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 tsp of 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 180ºC.
- Squeeze half of 1 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 ¼ cup oil.
- Sprinkle the vegetables with the remaining 1 tsp 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 mins. Allow the chicken to rest for 10 mins before carving.
- Place yoghurt into a bowl, drizzle with a touch of oil and sprinkle it with the sumac and flaky sea salt. Serve alongside the chicken.
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