Poulet Rôti au Sumac (poo-leh roh-tee oh soo-mak)

French Roast Chicken with Sumac

Roast chicken is a staple that would fit both the French and Holy Land influences. The use of sumac not only adds a lavish and exotic touch but also ties back to the Holy Land, giving the dish a tart and slightly vinous flavor.

Recipe Directions

Preheat your oven to 375°F (190°C).
Rub the chicken all over with olive oil. Season generously with sumac, thyme, rosemary, salt, and pepper.
Place lemon halves inside the chicken cavity.
Roast in the preheated oven for about 1 hour and 20 minutes, or until the juices run clear.
Let rest for 10 minutes before carving. Serve with roasted vegetables or a side of couscous.

Servings

4-6

Prep Time (hours)

1.5

Items Needed

Roasting pan, Meat thermometer

Ingredients

Base
1 whole chicken (about 4 lbs)
2 tablespoons olive oil
2 teaspoons sumac
1 teaspoon thyme
1 teaspoon rosemary
Salt and freshly ground black pepper, to taste
2 lemons, halved

Item type

Consumable, Food / Drink

Creator

Tristan de Valois

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