Lemon Sumac Roast Chicken
Lemon Sumac Roast Chicken
Sumac is a berry that is dried and ground and used in many types of Middle Eastern cooking. The dried spice has a tart and lemony flavor that pairs well with lemon, garlic and poultry. We’ve used this exotic spice to make a delicious rub we think you’ll really enjoy. This whole roasted chicken is a wonderful one-pan meal with baby potatoes and a delicious sauce. The chicken is spatchcocked, meaning the backbone of the bird is cut out. This helps the chicken lay more flat while cooking and cuts down on the cooking time. You can learn how to spatchcock a chicken on our blog post here!
- Author
- Lake Geneva Country Meats
- Prep Time
- 15 minutes
- Servings
- 4
Ingredients
- 3 lb Whole Chicken (spatchcocked)
- 1 tsp Paprika
- 1 tsp Thyme (dried)
- 1 tsp Sumac
- 1 tsp Salt
- 1/4 tsp Allspice
- 1/4 tsp Black Pepper
- 2 Lemon (juiced)
- 6 clove Garlic (grated)
- 1/4 cup Olive Oil (divided)
- 1 lb Potatoes (use baby potatoes)
- 3 Tbsp Parsley (or halved red potatoes)
Directions
- Combine the paprika, thyme, sumac, salt, allspice, black pepper, lemon juice, garlic and 3 tablespoons of olive oil. Rub the marinade mixture all over the chicken and place it in a dish. Cover with plastic wrap and place it in the fridge to marinate for 2 hours. You can skip marinating if you’re short on time.
- Remove the chicken from the fridge and preheat the oven to 350 degrees. While the oven is preheating, toss the potatoes in the remaining tablespoon of olive oil, chopped parsley and a pinch of salt and pepper. Arrange the potatoes in a baking dish or braising pan and place the chicken on top, nestling the chicken into the pan so some of the potatoes are under them and some are around the chicken.
- Roast the chicken for about 80 minutes, or until a meat thermometer reads 165 or 170 degrees in the thickest part of the bird. Allow the chicken to rest for 15-20 minutes prior to carving the chicken. Enjoy!