Sumac Roast Chicken with Lemon and Herbs

Ingredients

• 3 tablespoons olive oil
• 2 tablespoons ground sumac
• 4 cloves garlic (minced)
• 2 teaspoons fresh thyme (chopped (plus extra))
• 1 teaspoon ground coriander
• 1 teaspoon yellow curry powder
• 1 teaspoon Aleppo pepper
• 1 tablespoon Diamond Crystal Kosher Salt (2 teaspoons if Morton’s)
• 2 lemons
• 4 pounds of bone-in (skin-on chicken (parts or whole spatchcocked))

Instructions

1. 1

   Preheat oven to 425°. Combine oil, sumac, garlic, thyme, coriander, curry powder and Aleppo pepper and let sit for a few minutes. Thinly slice one lemon and lay the slices down onto a parchment lined baking sheet.

2. 2

   Set the chicken on top of the lemon slices and brush thoroughly with the oil mixture. Sprinkle with salt and roast in the oven for 30-45 minutes until it reaches an internal temperature of 165° for white meat and 185° for dark meat.

3. 3

   Let rest 10 minutes before carving. Serve with lemon slices and top with a few sprigs of fresh thyme.