Roast Chicken with Sumac

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  • Time icon
    Total Time
    2hrs 55mins
  • Serves icon
  • Calories icon
based on 1 ratings

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 yogurt work well for a sauce too.

recipe updated 8 Oct 2019


  • Whole chicken icon
    Whole chicken
    1 (1300g)
  • Red onion icon
    Red onion
    2 (270g)
  • Garlic clove icon
    Garlic clove
  • Olive oil icon
    Olive oil
    60ml (4 tbsp)
  • Allspice icon
    1.5 tsp (3g)
  • Ground cinnamon icon
    Ground cinnamon
    1 tsp (3g)
  • Ground sumac icon
    Ground sumac
    1 tbsp (6g)
  • Lemon icon
    1 (58g)
  • Chicken stock icon
    Chicken stock
    200ml (¾ cup)
  • Black pepper icon
    Black pepper
    as needed
  • Salt icon
    1.5 tsp (9g)
  • Za'Atar icon
    2 tbsp (15g)
  • Unsalted butter icon
    Unsalted butter
    20g (about 1½ tbsp)
  • Pine nuts icon
    Pine nuts
    50g (about ¼ cup)
  • Salt icon
    1 pinch
  • Fresh parsley icon
    Fresh parsley
    20g (about 5¼ tbsp)


  • kCook icon Stove
  • kCook icon Paper towels
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Serving plate
  • kCook icon Frying pan
  • kCook icon Plate
  • kCook icon Large mixing bowl

Step preview

  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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