Sumac & Coriander Roasted Chicken
1 Mick's Meat Barn Lilydale Chicken
1 Lemon, quartered
2 tbsp Ground Coriander
2 tsp Sumac
1 tbsp Butter
1.5 tbsp Olive Oil
Salt & Pepper, to taste
Step One - In a small bowl whisk together the ground coriander, sumac, butter and olive oil, season with salt and pepper to taste.
Step Two - Rub the sumac and coriander marinade into the skin of the chicken. Place the quartered lemon into the cavity of the chicken and loosely tie the legs together with kitchen twine. Cover and refrigerate for up to 3 hours.
Step Three - Preheat the oven to 190c. Remove the marinated chicken from the fridge and return to room temperature. Cook the chicken (rotating at times) for one and a half hours, or until the juices run clear. Remove from the oven and allow to rest, covered for 15 minutes before serving.