Mike van de Elzen: Lemon bagged chicken with hot kumara and smokey dressing

1 size 14 chicken2 lemons8 cloves of garlic, crushedseasalt1 tsp cooking oil1 oven bagHot kumara salad15 small Kumara2 tbsp cooking oil1 cup sultanas4 spring onions, sliced1 cup mint, pickedSmokey Dressing1 tsp smoked paprika2 lemons, juiced1 tsp dijion mustard1 tbsp runny honey6 tbsp grapeseed oilseasalt and pepper Preheat oven to 180*cRemove 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.See omnystudio.com/listener for privacy information.