If you're looking for a simple yet flavorful recipe, this oven-roasted chicken is the perfect choice. With a touch of garlic, lemon, and sumac, this dish achieves a harmony of flavors that turns ordinary chicken into an absolute delight. The freshness and acidity of lemon combined with the subtlety of garlic are a classic for roast chicken… and by brushing it with aromatic sumac-infused butter, you'll see it take on an irresistible color and depth of flavor!
The process is as simple as it is effective: the chicken slowly roasts, allowing the flavors to integrate and intensify while the skin turns golden and crispy. Inside, the meat remains juicy and tender, thanks to the blend of ingredients that keep it moist and flavorful throughout cooking. This dish is ideal for a comforting family meal or to impress your guests with an easy-to-make yet personality-filled recipe.
Here you will see the chicken prepared whole, but as indicated in the post, you can also do it perfectly with the chicken quartered.
So if you're looking to prepare a delicious yet uncomplicated recipe, this oven-roasted chicken is the perfect option for you!
Ingredients
- 1 small chicken (about 1.3 kg), whole or quartered (according to your preference)
- 2 lemons
- 1 head of garlic, cut in half horizontally
- 1 red onion
- A handful of fresh parsley sprigs
- A handful of fresh thyme sprigs
- A handful of fresh tarragon sprigs
- 3 tablespoons butter
- 2 teaspoons ground sumac (see notes for substitutions)
Preparation
Note: It is ideal if you prepare the chicken the night before, allowing it to absorb the flavors of garlic and lemon (initial steps), but this is not essential. You can continue the recipe straight through on the same day.
- Preheat the oven to 220°C.
- Cut one lemon in half, and slice the other one into thin rounds.
- Clean the chicken and pat dry with kitchen paper (if desired, use a kitchen torch briefly to remove any feathers or fine hairs).
- Place the chicken (whole or quartered) in the Le Creuset Heritage roasting dish, and season generously all over with salt and pepper.
- Rub the salt and pepper into the chicken using the cut side of half a lemon (this also flavors it with lemon juice).
- Place both lemon halves and half of the garlic head in the dish around the chicken.
- If preparing the day before, cover the dish with its lid and refrigerate overnight.
- Stuff the chicken cavity with herbs, lemon slices, and the other half of the garlic head. If cooking quartered chicken, distribute herbs, garlic, and lemon slices around and underneath the chicken.
- Peel the onion and cut it into large wedges. Distribute underneath and around the chicken.
- In a pan, melt the butter with the sumac (see notes for substitutions). Season lightly with salt and pepper.
- Pour the butter mixture over the chicken and spread it evenly over the surface (you can use a cooking brush).
- Roast uncovered in the oven for about 1 hour 15 minutes to 1 hour 30 minutes, or until the meat easily separates from the bones (if you have a thermometer, insert it into the thigh without touching the bone; the internal temperature should read about 74°C).
- Baste the chicken several times during cooking with juices and butter from the bottom of the pan (you can use a baster).
- Let the chicken rest for 10 minutes before serving.
Notes
What is sumac and how can you substitute it?
Sumac is a spice made from the dried berries of a shrub native to the Middle East. It has a tangy, slightly fruity flavor with a subtly bitter undertone. Its characteristic dark red color makes it one of the most visually striking spices, and it is used either as powder or crushed dried berries. In countries like Turkey, Iran, Lebanon, and Syria, sumac is highly appreciated for its ability to provide dishes with a fresh, acidic note, similar to lemon or vinegar.
Where to find sumac?
You can find sumac in specialty stores offering oriental products, and nowadays also in most supermarkets, typically in the spice section. Alternatively, you can check larger supermarkets that stock 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 replacement. An easy and effective alternative is to substitute it with lemon and cumin.
To do this, use approximately 1 tablespoon of lemon zest, 2 tablespoons of lemon juice, and add 1 teaspoon of cumin. Sumac has acidity similar to lemon, and cumin provides a spicy note to emulate sumac’s complexity. What's important in this recipe is to gently heat the butter so that adding lemon juice doesn't curdle it (another trick would be using clarified butter instead).
