Sumac Roast Chickens


Whenever I have company these days, it seems like I'm roasting chicken. Everyone loves it, and it goes great with everything. I especially love the smell as it is cooking in the oven. Recently, I decided to try new and picked up some ground Sumac at the market. It has a tangy taste somewhat like lemons, and it's berry red. I grabbed my new spice and combined it with a mixture of fresh rosemary, garlic, olive oil, salt, pepper, lemon zest, and my new spice. After roasting in a hot oven, my Sumac Roast Chickens were crisp, citrusy tasting, and delicious.


Ingredients for Sumac Roast Chickens:


2 same-sized chickens, 3 1/2 - 3 3/4 pounds each


Rub:

2 tablespoons of olive oil

4 teaspoons Sumac

2 teaspoons chopped fresh rosemary

2 teaspoons minced garlic

2 teaspoons lemon zest

1/2 teaspoon black pepper

1 teaspoon kosher salt


Time-Saving Tip: Prepare the rub up to an hour in advance.


Let's see what we need.


We're ready to cook.


Divide the sumac, lemon zest, rosemary, salt, garlic, pepper into two small bowls; add the oil, and stir.


I like to set up a workstation. I place a long piece of foil on a flat surface. I put the pan on one end with my two small bowls of the sumac mixture and then the chickens. Use one container per chicken and rub the mixture all over the chicken even under the skin, if possible. Place both chickens in the pan and place them in a preheated 450-degree oven. Roast about 45 minutes until they are cooked thru, and the skin is crispy. The time might be more or less depending on the size of your meat.




They're ready! Sumac Roast Chickens are delicious and a snap to prepare. The sumac is the perfect complement to the lemon, garlic, and rosemary. The sumac always gives the chicken a great flavor and color, which is a bonus.

Enjoy!


Sumac Roast Chickens:


  • 2 same-sized chickens, 3 1/2 - 3 3/4 pounds each


Rub:

  • 2 tablespoons of olive oil

  • 4 teaspoons Sumac

  • 2 teaspoons chopped fresh rosemary

  • 2 teaspoons minced garlic

  • 2 teaspoons lemon zest

  • 1/2 teaspoon black pepper

  • 1 teaspoon kosher salt

  • Divide the sumac, lemon zest, rosemary, salt, garlic, pepper into two small bowls; add the oil, and stir.

  • I like to set up a workstation. I place a long piece of foil on a flat surface. I put the pan on one end with my two small bowls of the sumac mixture and then the chickens. Use one container per chicken and rub the mixture all over the chicken even under the skin, if possible. Place both chickens in the pan and place them in a preheated 450-degree oven. Roast about 45 minutes until they are cooked thru, and the skin is crispy. The time might be more or less depending on the size of your meat.

  • Time-Saving Tip: Prepare the rub up to an hour in advance.

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