Sumac Roast Chicken

This chicken meal was a really easy recipe that I’m sure I’ll be making again. The prep is pretty straightforward, you just need to make sure you plan ahead a little as the chicken takes about an hour. Also, I chopped up a bunch of vegetables and roasted them in a second skillet with the same seasoning.

Print Recipe

Sumac Roast Chicken

Prep Time

20

Cook Time

60

Servings

Ingredients

• 1 whole Chicken
• 1 head Cauliflower
• 3 Sweet Potatoes, Sliced
• 2 tbsp Sumac
• 2 tsp Kosher Salt
• 2 tsp Brown Sugar
• 2 tsp Paprika
• 2 Lemons, Sliced
• 3 Garlic Clove, minced
• 3 tbsp olive oil

Prep Time 20 Cook Time 60 Servings Ingredients 1 whole Chicken 1 head Cauliflower 3 Sweet Potatoes, Sliced 2 tbsp Sumac 2 tsp Kosher Salt 2 tsp Brown Sugar 2 tsp Paprika 2 Lemons, Sliced 3 Garlic Clove, minced 3 tbsp olive oil

Instructions

1. Let your chicken sit out for an hour, sprinkle with salt pepper inside and out. Make sure to remove contents of cavity.
2. While the chicken is sitting out, chop up vegetables and toss to coat with olive oil.
3. Measure out your spices and split in two (one for chicken and one for vegetables).
4. Preheat your oven to 425 and preheat your cast iron skillets in there for ~5 minutes
5. Once chicken is ready, rub the spices and some olive oil all over and some in cavity. Add the second half of spices to vegetables.
6. Add chicken to pan and arrange vegetables around it. Add remaining vegetables to second pan.
7. Add both pans to oven and cook for 50-60 minutes. If you have a meat thermometer you want to go to 155 degrees (will continue climbing to 165 after removing)
8. Remove chicken and let sit for 10 minutes. Remove vegetables as well. Serve.