Whole Roasted Sumac Chicken

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Introduction:

Whole Roasted Sumac Chicken is a vibrant and aromatic dish inspired by Middle Eastern cuisine. The star ingredient—sumac—lends a tangy, lemony flavor that elevates the entire roast. Perfect for family dinners or festive gatherings, this dish pairs juicy, tender chicken with warm spices and citrusy notes for a truly memorable meal.

Origin:

This dish originates from the Levantine region of the Middle East, where sumac is widely used in traditional cooking. Sumac is made from dried and ground berries of the sumac shrub and has been a culinary staple in countries like Lebanon, Jordan, Syria, and Palestine for centuries. Whole roasted chicken seasoned with sumac is especially popular during festive family meals and celebrations.

Ingredients:

Main Ingredients:

  • 1 whole chicken (about 3.5–4 lbs / 1.5–1.8 kg)
  • 3 tablespoons ground sumac
  • 4 garlic cloves (minced)
  • 1 large lemon (zested and juiced)
  • 2 tablespoons olive oil
  • 1 tablespoon butter (melted)
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • Salt (to taste)
  • Black pepper (to taste)
  • 1 onion (quartered)
  • Fresh herbs (parsley, thyme, or rosemary for stuffing or garnish)

Optional Ingredients:

  • 1/2 teaspoon cinnamon (for a warmer spice profile)
  • 1 tablespoon pomegranate molasses (for added depth and sweetness)
  • 1 teaspoon chili flakes (if you like heat)
  • Carrots and potatoes (for roasting alongside the chicken)
  • 1 bay leaf (for stuffing)

Instructions:

  1. Prep the Chicken:
    • Rinse the chicken under cold water and pat it dry with paper towels.
    • Gently loosen the skin from the breast to allow seasoning under the skin.
  3. Make the Marinade:
    • In a bowl, mix sumac, olive oil, butter, garlic, lemon juice and zest, cumin, paprika, coriander, salt, and pepper.
    • Optional: Add cinnamon or pomegranate molasses if using.
  5. Season the Chicken:
    • Rub the marinade all over the chicken, including under the skin and inside the cavity.
    • Stuff the cavity with onion quarters, lemon wedges, and fresh herbs.
  7. Marinate (Optional but Recommended):
    • Cover and refrigerate the chicken for at least 2 hours, preferably overnight for deeper flavor.
  9. Roast the Chicken:
    • Preheat the oven to 400°F (200°C).
    • Place the chicken breast-side up on a roasting rack or in a pan. Roast for 1 hour to 1 hour 15 minutes, or until internal temperature reaches 165°F (75°C) at the thickest part.
  11. Baste & Rest:
    • Baste the chicken with its own juices halfway through.
    • Once done, let it rest for 10–15 minutes before carving to retain juices.

Tips for Success:

  • Marinate Overnight: For deeper flavor, marinate the chicken overnight in the fridge.
  • Use a Thermometer: Ensures the chicken is perfectly cooked without drying out.
  • Crispy Skin: Broil the chicken for the last 3–5 minutes if you want extra crispy skin.
  • Rest Before Carving: Always let the chicken rest to keep it juicy.

Recommendations:

  • Serve With:
    • Roasted vegetables or Middle Eastern rice pilaf
    • A fresh cucumber and yogurt salad
    • Warm pita bread and hummus or baba ghanoush
  • Drink Pairing:
    • Mint lemonade, pomegranate juice, or a dry white wine

Nutrition (Approx. per serving):

(Serving size: ~150g cooked chicken with skin)

  • Calories: 290 kcal
  • Protein: 27g
  • Fat: 19g
  • Saturated Fat: 5g
  • Carbohydrates: 2g
  • Fiber: 1g
  • Sugar: 0.5g
  • Sodium: 320mg (varies with added salt)

Note: Nutrition values may vary based on exact ingredients and quantities used.

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