Sumac roast chicken is a great one to have in your roast chicken repertoire. Easy, quick and a great pairing between the lemony Middle Eastern spice and a juicy, golden roasted chicken.
Sumac Roast Chicken
1 large chicken (about 1.6kg)
1 1/2 tablespoon sumac
1 1/2 tablespoon olive oil
2 shallots, halved
2 lemons, cut into 1/8s
Preheat oven to 200*C.
Wash and thoroughly pat dry chicken. Toss together shallots, garlic and lemons with 1/2 tablespoon olive oil and some salt and pepper. Stuff into chicken.
Combine sumac and olive oil and rub all over chicken.
Roast chicken for 60-70 minutes, until a skewer inserted reachers 65 degrees.
We served this with the Israeli Chopped Salad, but any fresh salad will do, orange and fennel, pear and rocket, something light to balance the spice of the sumac. Serve any leftovers with fresh bread and lemon mayonnaise for the ultimate chicken sandwich.