RECIPE

Roast Chicken with Lemon, Sumac and Garlic

Name: Roast Chicken with Lemon, Sumac and Garlic
Cook time: 2 h
Yield: 4-6

Recipe Created For

2.3 L Heritage Oval Casserole

Main Course

Poultry

Cook Time

Under 2 hour

Serving Size

4-6

Cook Mode

INGREDIENTS

1 small whole chicken (about 3 lbs)
2 lemons (one lemon cut in half, the other sliced into rounds)
1 garlic bulb, halved
½ red onion, cut into wedges
A handful flat-leaf parsley sprigs
A handful thyme sprigs
A handful tarragon sprigs
3 tbsp butter
2 tsp ground sumac

EQUIPMENT

INGREDIENTS

1 small whole chicken (about 3 lbs)
2 lemons (one lemon cut in half, the other sliced into rounds)
1 garlic bulb, halved
½ red onion, cut into wedges
A handful flat-leaf parsley sprigs
A handful thyme sprigs
A handful tarragon sprigs
3 tbsp butter
2 tsp ground sumac

EQUIPMENT

Place the chicken in a 2.3 L Heritage Oval Casserole and pat very dry with paper towels. Season all over with salt and pepper. Use the cut-side of a lemon half to rub the salt and pepper all over the chicken. Place both lemon halves and half of the garlic bulb in the Casserole around the chicken. (If preparing the night before, cover the Casserole with the lid and refrigerate.)

Place the onion wedges under the chicken. Fill the cavity of the chicken with the herbs, lemon slices and remaining half of the garlic bulb.

In a Saucier, melt the butter with the sumac. Season lightly with salt and pepper. Pour the butter mixture over the chicken.

Roast in the oven, uncovered, for 1 hour 15 minutes to 1 hour 30 minutes or until the meat is falling away from the bones and the juices of the chicken run clear (a thermometer inserted into the thigh without touching bone should read 165°F / 74°C ). Baste the chicken once or twice while cooking.

Let the chicken sit for 10 minutes before carving and serving. Serve with our Roasted Fall Vegetables.