Roast Chicken with Sumac

by

Drop

POSTED March 16, 2017 (LAST UPDATED October 14, 2020)

Serves

4

Total Time

2hrs 55mins

Calories

465

Roasting a chicken doesn't have to be daunting. This is super easy, and full of amazing flavors, and it makes a great dinner for guests. Just add some rice or potatoes, or even hot pitta bread. Tzatziki or yog...

recipe-image

    INGREDIENTS


  • Whole chicken icon
    Whole chicken

    1 (about 1.3 kg)quartered

  • Red onion icon
    Red onion

    2 (about 270 g)peeled, finely sliced

  • Garlic clove icon
    Garlic clove

    2 (about 12 g)crushed

  • Olive oil icon
    Olive oil

    60 ml (about ¼ cup)

  • Allspice icon
    Allspice

    1 ½ teaspoons (about 3 g)

  • Ground cinnamon icon
    Ground cinnamon

    1 teaspoon (about 3 g)

  • Ground sumac icon
    Ground sumac

    1 tablespoon (about 6 g)

  • Lemon icon
    Lemon

    1 (about 58 g)finely sliced

  • Chicken stock icon
    Chicken stock

    200 ml (about ¾ cup)

  • Black pepper icon
    Black pepper

    as needed

  • Salt icon
    Salt

    1 ½ teaspoons (about 9 g)

  • Za'atar icon
    Za'atar

    2 tablespoons (about 15 g)

  • Unsalted butter icon
    Unsalted butter

    20 g (about 1 ⅜ tablespoons)

  • Pine nuts icon
    Pine nuts

    50 g (about ¼ cup)

  • Salt icon
    Salt

    1 pinch

  • Fresh parsley icon
    Fresh parsley

    20 g (about ¼ cup)coarsely chopped

    METHOD


  • 1. Add whole chicken, red onion, garlic clove, olive oil, allspice, ground cinnamon, ground sumac, lemon, chicken stock, black pepper and salt to a clean large mixing bowl
  • 2. Mix together until combined
  • 3. Marinate in fridge - approx 2 hr
  • 4. Transfer content of large mixing bowl to baking sheet
  • 5. Pre-heat large mixing bowl oven - 220°C
  • 6. Sprinkle with za'atar
  • 7. Roast until just cooked - 40 min
  • 8. Add unsalted butter, pine nuts and salt to a clean frying pan
  • 9. Cook until golden brown while stirring occasionally - medium heat
  • 10. Prepare a clean plate with paper towels
  • 11. Transfer content of frying pan to plate
  • 12. Transfer content of baking sheet to serving plate
  • 13. Scatter content of plate over serving plate
  • 14. Garnish with fresh parsley

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