Roast Spicy Chicken With Beetroot Lentils And Herbed Yoghurt | Donna Hay

Ingredients

• 1 x 1.5kg whole chicken, butterflied+
• 2 cloves garlic
• 1 teaspoon fennel seeds, crushed
• 1 teaspoon chilli flakes
• 1 teaspoon smoked paprika
• 1 tablespoon extra virgin olive oil
• 800g baby beetroot, trimmed and scrubbed, reserving some of the baby leaves
• ⅓ cup (80ml) sherry vinegar
• 2 tablespoons maple syrup
• 2 x 400g cans lentils, rinsed and drained
• ½ cup flat-leaf parsley leaves, torn herbed yoghurt dressing
• 1 cup (280g) plain (natural) yoghurt
• 1 tablespoon chopped dill
• 1 tablespoon chopped mint leaves
• 1 tablespoon chopped chives
• 2 tablespoons lemon juice
• sea salt and cracked black pepper