If you're looking for a simple recipe that's full of flavor, this oven-roasted chicken is the perfect choice. With a touch of garlic, lemon and sumac, this dish achieves a harmony of flavors that transforms an ordinary chicken into a true delight. The freshness and acidity of the lemon and the softness of the garlic are a classic for roast chicken... And by brushing it with aromatic butter with a hint of sumac you'll see it take on an irresistible color and depth of flavor!
The process is as simple as it is effective: the chicken is roasted slowly, allowing the flavors to meld and intensify while the skin turns golden and crispy. The meat inside stays juicy and tender, thanks to the mix of ingredients that keep it moist and flavorful throughout the cooking. This dish is ideal for a comforting family meal or to surprise your guests with an easy-to-make recipe that's full of personality.
Here you'll see the chicken prepared whole, but you'll also see in the post that I mention you can make it perfectly with the chicken cut into quarters.
So if you feel like making a delicious recipe without fuss, this oven-roasted chicken is the perfect option for you!
Ingredients
- 1 small chicken (approximately 1.3 kg), whole or in quarters (depending on how you prefer to cook it)
- 2 lemons
- 1 head of garlic, halved
- 1 red onion
- A handful of parsley sprigs
- A handful of thyme sprigs
- A handful of tarragon sprigs
- 3 tablespoons of butter
- 2 teaspoons of sumac powder (see notes if you can't find it)
Preparation
Note: It's ideal if you prepare the chicken the night before, to let it absorb the flavor of the garlic and lemon (first steps), but it's not essential. You can follow the recipe continuously on the same day.
- Preheat the oven to 220 °C.
- Cut one lemon in half, and slice the other into thin rounds.
- Clean the chicken and pat it dry with paper towels (if you want, run a kitchen torch quickly to burn any remaining feathers on the tips and skin).
- Place the chicken (whole or all the quarters) in the Heritage Le Creuset roasting pan, and season generously on all sides with salt and pepper.
- Use the cut side of the lemon half to rub the salt and pepper all over the chicken (this also seasons it with lemon juice).
- Place both lemon halves and distribute half the head of garlic in the pan around the chicken.
- If you're preparing it the day before, cover the pan with its lid and refrigerate overnight.
- Fill the cavity of the chicken with the herbs, lemon slices and the other half of the head of garlic. If you're cooking the chicken in quarters, simply distribute the herbs, garlic cloves and lemon around and under them.
- Peel the onion and cut it into large wedges. Arrange them under and around the chicken.
- In a skillet, melt the butter with the sumac (see notes for a substitute if you don't have it). Season lightly with salt and pepper.
- Pour the butter mixture over the chicken and spread it well across the surface (you can use a kitchen brush to help).
- Roast in the oven, uncovered, for 1 hour 15 minutes to 1 hour 30 minutes, or until the meat comes away easily from the bones (if you have a thermometer, insert it into the thigh without touching the bone; it should read about 74ºC internal temperature of the meat).
- Remember to baste the chicken several times during cooking with the juices and butter from the bottom of the pan (you can use a basting bulb.
- Before serving, let the chicken rest for 10 minutes before carving and serving.
Notes
What is sumac and how to substitute it?
Sumac is a spice that comes from the berries of a shrub native to the Middle East. Its flavor is tangy, slightly fruity and with a subtly bitter touch. Its characteristic dark red color makes it one of the most striking spices, and it is used both ground and as crushed dried berries. In countries like Turkey, Iran, Lebanon and Syria, sumac is highly valued for its ability to add a fresh, acidic note to dishes, similar to lemon or vinegar.
Where to find sumac?
You can find sumac in stores specializing in Middle Eastern products, and nowadays it's generally available in many supermarkets in the spice sections. Otherwise, you can look in hypermarkets with international products.
How to substitute sumac in the recipe?
If you can't find sumac, there are alternatives you can use to replicate its flavor, though it won't be an exact match. An easy and effective option is to substitute it with lemon and cumin.
For this, use approximately 1 tablespoon of lemon zest and 2 tablespoons of its juice, adding 1 teaspoon of cumin. Sumac has acidity similar to lemon, while cumin adds a spiced note that mimics the complexity of sumac. What I think is important in the recipe is to warm the butter over low heat so that when you add the lemon it doesn't split the butter (another tip is to use clarified butter if not).
