Sumac Roast Chicken with Lemon and Herbs

By Christopher Ellis-Jacobs

Most people would classify a roast chicken as a mid-week meal that, well… gets the job done. But a really well executed bird with a hint of exotic flavor is something that can elevate a weeknight dinner to a new level. This poultry recipe takes the classic crisp skin and tender, juicy meat and spices things up with the slightly sour smack of sumac, a Middle Eastern staple.

Print Recipe

Makes

servings

Ingredients

3 tablespoons olive oil
2 tablespoons ground sumac
4 cloves garlic minced
2 teaspoons fresh thyme chopped (plus extra)
1 teaspoon ground coriander
1 teaspoon yellow curry powder
1 teaspoon Aleppo pepper
1 tablespoon Diamond Crystal Kosher Salt 2 teaspoons if Morton’s
2 lemons
4 pounds of bone-in skin-on chicken (parts or whole spatchcocked)

Instructions

Preheat oven to 425°. Combine oil, sumac, garlic, thyme, coriander, curry powder and Aleppo pepper and let sit for a few minutes. Thinly slice one lemon and lay the slices down onto a parchment lined baking sheet.
Set the chicken on top of the lemon slices and brush thoroughly with the oil mixture. Sprinkle with salt and roast in the oven for 30-45 minutes until it reaches an internal temperature of 165° for white meat and 185° for dark meat.
Let rest 10 minutes before carving. Serve with lemon slices and top with a few sprigs of fresh thyme.

About the author

Christopher Ellis-Jacobs

Christopher, a passionate food enthusiast and devoted locavore, is the owner and publisher of edible MAINE. With many years of experience in the restaurant industry, he brings a wealth of culinary knowledge and an unwavering commitment to the local food movement. Spending much of the year as a resident of Greenwood, Christopher’s family delights in cultivating their home garden and enjoying the fruits of their labor throughout the long Maine winters. As the driving force behind edible MAINE, Christopher has led the magazine through its first five years of publication, overcoming challenges and embracing the messy moments that come with building a successful venture. Inspired by the sense of purpose and community that edible MAINE has fostered, he continues to steer the magazine toward new heights while celebrating the talented team members, dedicated readers, and local artisans who contribute to its growth. Christopher invites readers to join the journey, exploring the vibrant local food scene and the inspiring stories that connect us all. As a true believer in the power of food to bring joy and foster connections, he is dedicated to supporting a thriving local economy, a diverse environment, and a well-informed public. With an open seat at edible MAINE’s table, Christopher encourages everyone to read, reach out, and support the magazine's mission.