Sumac Rubbed Roasted Whole Chicken
A bright, tangy Mediterranean roasted whole chicken seasoned with sumac, garlic, lemon zest, and olive oil, cooked until the skin is crisp and the meat is juicy. This simple, hands‑off recipe delivers high‑protein meals for the week, pairs beautifully with salads, grains, and vegetables, and uses everyday ingredients to create a deeply flavorful, nourishing centerpiece.
Ingredients
- 5 pound whole chicken
- 2 tbsp ground sumac
- 1 tsp black pepper
- 1 tbsp paprika
- tbsp Greek oregano
- 6 cloves garlic
- 1 whole lemon, zested
- 1 lemon, halved
- 1/4 cup extra virgin olive oil
- 1 large red onion thickly sliced
- 4 carrots cut into large pieces
- 2 potatoes cut into chunks
Instructions
Prep the chicken
- Pat the 5 pound whole chicken dry very well, this is the key for crisp skin. Gently loosen the skin over the breasts and thighs with your fingers.
Make the sumac rub
- In a bowl, mix 1/4 cup extra virgin olive oil, 2 tbsp ground sumac, tbsp Greek oregano, 6 cloves garlic, 1 whole lemon, zested, 1 tbsp paprika, 1 tsp black pepper.
Build the roasting base
- Scatter 1 large red onion, 4 carrots, 2 potatoes. Drizzle with a little olive oil, and a pinch of sumac.
Season deeply
- Rub half the mixture under the skin and the rest all over the outside. Place the 1 lemon, halved inside the cavity. Place the chicken on top of the vegetables.
Roast
- Roast at 425F for 20 minutes, then reduce the heat to 375F and continue roasting 55-70 minutes, until the thigh reaches 165F.
Rest & serve
- Let the chicken rest 10-15 minutes. Spoon the sumac-lemon pan juices over the caved chicken.
Nutrition
Serving: 4ounces | Calories: 418kcal | Carbohydrates: 15g | Protein: 27g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 121mg | Potassium: 631mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5720IU | Vitamin C: 16mg | Calcium: 42mg | Iron: 2mg