1 size 14 chicken

2 lemons

8 cloves of garlic, crushed

seasalt

1 tsp cooking oil

1 oven bag

Hot kumara salad

15 small Kumara

2 tbsp cooking oil

1 cup sultanas

4 spring onions, sliced

1 cup mint, picked

Smokey Dressing

1 tsp smoked paprika

2 lemons, juiced

1 tsp dijion mustard

1 tbsp runny honey

6 tbsp grapeseed oil

seasalt and pepper

Preheat oven to 180*c

Remove the chicken from the bag and wash quickly under cold water. Cut 2 lemons in half and mix with the crushed garlic and a tsp of seasalt. Stuff it all into the cavity of the chicken. Rub the outside of the bird with oil and season with seasalt. Place the bird into a oven bag and seal.

Place into a roasting tray and cook for 40 minutes.

Cut the kumara in half and drizzle with oil and sprinkle with some salt. Roast until tender.

Whilst the kumara is cooking prepare the smoky dressing by placing all the ingredients into a bowl and then slowly whisk in the grapeseed oil.

Remove the bird from the oven and allow to rest for 10 minutes.

Place the roasted kumara into a bowl and toss through the sultanas, spring onions and mint. Lay onto a serving platter with the bird on top and then drizzle over the dressing and garnish with a couple extra mint leaves.