1. Preheat your oven to 180°C fan bake.

2. Place the chicken in its inner bag directly into the lower oven rack and bake for 90-95 minutes.

3. In preparation for the kumara, line a large oven tray with baking paper and set it aside.

4. Cut the kumara into 4 cm chunks and place them in a large bowl. Lightly season with salt and put aside.

5. In a small, heatproof bowl, combine butter, honey, lemon juice, and chilli flakes. Microwave for approximately 1 minute or until the butter is fully melted. Drizzle this mixture over the kumara, tossing well to ensure an even coat.

6. Halfway through the chicken's cooking time, about 50 minutes in, arrange the kumara on the prepared tray in a single layer. Place it in the oven above the chicken and roast for 35-40 minutes. Stir the kumara every 15 minutes to ensure they cook evenly and start to caramelize.

7. As the chicken and kumara continue to cook, prepare the whipped feta. In a medium sized bowl, blend the feta, yoghurt, lemon zest, and garlic until you achieve a smooth and creamy consistency. For a thinner sauce, add a little milk as needed. A blender or food processor can also be used for this step.

8. Once the chicken is done, remove it from the oven and let it rest for 5 minutes before carving. The chicken is properly cooked when its internal temperature reaches 82°C at the thickest part, and the juices run clear.

9. Spread the whipped feta over a serving platter and top with the honey roasted kumara. Drizzle over any honey mixture left on the baking tray. Garnish with parsley and spring onion and serve with the sage & onion roasted chicken.