Roasted Sumac Chicken with Spring Vegetables
Course: DinnerCuisine: MediterraneanDifficulty: EasyServings
4
servingsPrep time
1
hourCooking time
1
hourThis recipe is so good and I had to tweak it and add a few extra ingredients but it turned out perfectly moist. My kids gobbled it up. The flavor and just the vegetables made for a beautiful dish.
Ingredients
3 Tablespoons salted butter, room temperature
2 Tablespoon Sumac
1 whole organic chicken, about 4lbs
2 lemons, 1 halved and 1 quartered
1 lb small beets, trimmed
2 bunches baby organic carrots, trimmed and scrubbed
3 shallots, skinned and cut into thin slices
1 tablespoon olive oil
1/4-1/2 cup white wine
1.2 cup fresh mint leaves
3 oz feta cheese, crumbled
2 tablespoons Pistachio Dukkah, recipe below
- Pistachio Dukkah
1/4 cup chopped pistachios
1/8 cup sesame seeds
1 1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
Directions
- Preheat oven to 350. Combine butter with Sumac and mix well. Using your hands, in gloves, rub the mixture all over the bird and in the cavity as well. Place the halved lemon in the cavity of the chicken. Using kitchen twine, tie the legs.
- Place the chicken in a large roasting pan. Wrap the beets separately in heavy duty foil with some water, make an airtight packet. Place beets in oven on a lower or higher rack. Add the carrots and shallots to the pan and place around the chicken. Drizzle olive oil over carrots and bird. Season with salt and fresh ground pepper and more sumac if you want.
- Place chicken in oven for 30 minutes. Remove beets from oven if tender and remove outer skin, quarter each beet and if big then halve each quarter. Place around the chicken.
- After the chicken has been in for 30 minutes, add the wine or chicken stock. Continue to roast for another 30 minutes.
- While the chicken roasts, make the Dukkah: Combine the pistachios, sesame seeds, coriander, cumin, salt and fresh ground pepper in a small bowl. Mix well and set aside.
- When the chicken is ready, remove from oven and let sit on a cutting board for 1o minutes. Cover loosely with foil. Add the roasted pan back to oven and turn the heat up to roast the vegetables a little more, season with a little salt and pepper.
- When ready to serves, cut up the chicken and serve with the vegetables, the juices in the bottom of the pan and sprinkle with feta and the Dukkah.
