Roast Chicken with Sumac
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...
- Whole chicken
1 (about 1.3 kg)quartered
- Red onion
2 (about 270 g)peeled, finely sliced
- Garlic clove
2 (about 12 g)crushed
- Olive oil
60 ml (about ¼ cup)
- Allspice
1 ½ teaspoons (about 3 g)
- Ground cinnamon
1 teaspoon (about 3 g)
- Ground sumac
1 tablespoon (about 6 g)
- Lemon
1 (about 58 g)finely sliced
- Chicken stock
200 ml (about ¾ cup)
- Black pepper
as needed
- Salt
1 ½ teaspoons (about 9 g)
- Za'atar
2 tablespoons (about 15 g)
- Unsalted butter
20 g (about 1 ⅜ tablespoons)
- Pine nuts
50 g (about ¼ cup)
- Salt
1 pinch
- Fresh parsley
20 g (about ¼ cup)coarsely chopped
INGREDIENTS
- 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
METHOD
Make this recipe in the Drop Recipes App
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