Roast Chicken with Root Vegetable Salad and Ponzu Dressing

1 size 16 Rangitikei chicken
1/4 cup olive oil
1 clove garlic, finely sliced
1 teaspoon grated fresh ginger
1 teaspoon sumac
1 small bunch fresh herbs, sage, thyme , rosemary etc
2 medium agria potatoes
2 medium kumara, 1 orange 1 red
1 carrot, cut into batons
4-6 yams, halved lengthwise
 
¼ cup ponzu soy sauce
2 tablespoons sesame oil
1 lime, zest and juice
1 teaspoon honey 

Pre-heat the oven to 180 degs. Cut the chicken into serving size portions. Combine the olive oil, garlic, ginger and sumac and mix well. Pre-pare the vegetables; cut the potatoes and kumara into thick slices and toss with the carrot and yams. Divide the oil marinade between the chicken and vegetables and toss to coat. Arrange both the chicken and vegetables on a lined roasting tray and scatter with some of the fresh herbs. Roast for 35-40 minutes until the chicken is cooked through and vegetables tender. For the dressing whisk together the ponzu soy sauce, oil, lime juice and zest and honey.  Arrange the vegetables on a serving tray or platter and top with the golden chicken and lastly drizzle over dressing and garnish with fresh herbs.
 
Serves 4