Roast Sumac Chicken Recipe

I absolutely love this recipe because it combines the rich, tangy flavors of sumac and smoked paprika, making every bite of the chicken irresistibly delicious. Plus, it feels like a complete culinary experience with minimal effort, and I get to impress my friends with a dish that looks restaurant-worthy!

I love to prepare dishes that are not only satisfying to my taste buds but also loaded with nutrients, and my Roast Sumac Chicken does just that. Using a whole bird, steeped in aromatic ground sumac, smoked paprika, and cumin, this recipe takes flavor to a whole new level.

It edges closer to a Middle Eastern flavor profile, with the presence of sumac, a spice native to that region (and now happily grown in parts of California). The sumac here works double time: the first is in the nice, mellow way it contributes a tart, lemony flavor to the marinade; the second is in how it flavors the chicken itself.

Ingredients

Ground Sumac:
Imparts a sharp, lemon-like taste; plentiful in antioxidants.

Smoked Paprika:
Imparts a smoky depth and a vivid hue; few calories.

Ground Cumin:
Warm spices that are earthy; good sources of iron and aid in digestion.

Olive Oil:
Abundant in beneficial fats; favours cardiac well-being.

Lemon:
Increases vitamin C consumption; improves flavor with acidic quality.

Onions:
Not very sweet; has fiber and beneficial antioxidants.

Ingredient Quantities

• 1 whole chicken (3-4 pounds)
• 2 tablespoons olive oil
• 2 tablespoons ground sumac
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, sliced
• 2 onions, quartered
• Fresh parsley for garnish

Instructions

1. Your oven should be preheated to 425°F (220°C).

2. In a small bowl, combine olive oil, ground sumac, smoked paprika, ground cumin, garlic powder, onion powder, salt, and black pepper to create a paste.

3. Dry the whole chicken well with paper towels. Cover the chicken completely with the spice paste. Be sure to include the area under the skin, if you can, to maximize flavor.

4. Put the quartered onions in the bottom of a roasting pan to serve as a bed for the chicken.

5. Inside the programmed space of the chicken and around the chicken in the roasting pan, lemon slices are to be arranged.

6. Place the chicken, seasoned to perfection, in the roasting pan atop the onions, with the breasts facing up.

7. Cook the chicken in the heated oven for roughly 1 hour to 1 hour and 15 minutes, or until the inside reads 165°F (74°C), the clear juices flow, and the chicken shows no signs of pinkness.

8. Take the chicken from the oven and rest it for 10 minutes before carving.

9. Before serving, fresh parsley should be used to garnish the roasted chicken.

10. Accompany the chicken with roasted onions and lemon. Enjoy!

Equipment Needed

1. Oven
2. Roasting pan
3. Small bowl
4. Spoon or spatula for mixing
5. Paper towels
6. Knife
7. Cutting board
8. Meat thermometer
9. Tongs or carving fork
10. Sharp knife for carving

FAQ

• Q: Can I use chicken pieces instead of a whole chicken?You can indeed use chicken pieces. Just adjust the cooking time according to the size and type of pieces you use.
• Q: What is the purpose of using sumac in this dish?A: The flavor of sumac is tangy and lemony, which makes it an excellent seasoning for chicken. It is a flavor enhancer that also happens to be a perfect complement to many other spices that you might use with chicken.
• Q: Can I substitute smoked paprika with regular paprika?A: Yes, you can use standard paprika, but it will not have the same smoky flavor profile. For a similar effect, consider adding some liquid smoke.
• Q: Is it necessary to marinate the chicken before roasting?It is possible to enhance the flavors of the chicken by marinating it for a few hours or overnight, but it is not necessary.
• Q: What sides pair well with Roast Sumac Chicken?The following side dishes complement this entrée well: roasted vegetables, rice pilaf, and a fresh green salad.
• Q: How can I ensure the chicken is cooked properly?A: A meat thermometer should be used to check that the thickest part of the chicken reaches an internal temperature of 165°F (75°C).

Substitutions and Variations

You can use grape seed oil or sunflower oil in the same way and with the same results as olive oil.
Sumac powder: If you do not have sumac powder, you can substitute with lemon zest or a mixture of lemon juice and a pinch of salt.
Liquid smoke mixed with regular paprika can serve as a replacement for smoked paprika.
Garlic powder: For every 1/8 teaspoon garlic powder called for in a recipe, use 1/2 clove fresh garlic, minced.
Onion powder: Substitute an equal amount of granulated onion.

Pro Tips

1. For extra crispy skin, pat the chicken dry with paper towels and let it air-dry in the refrigerator for 1-2 hours before applying the spice paste. This helps remove additional moisture from the skin.

2. Enhance the flavor by rubbing some of the spice mixture under the skin of the chicken, especially around the breasts and thighs. This ensures the spices penetrate the meat more effectively.

3. Elevate the flavor by stuffing the cavity of the chicken with additional aromatic ingredients like garlic cloves, rosemary, or thyme along with the lemon slices.

4. To ensure even cooking, tie the legs of the chicken together with kitchen twine. This technique, known as trussing, helps the chicken cook evenly and retain moisture.

5. For a delicious pan sauce, add a splash of chicken stock or white wine to the roasting pan halfway through cooking. The liquid will mingle with the drippings and create a flavorful base to drizzle over the chicken before serving.