Sumac is a very unique spice- there is nothing else like it, and it’s hard to substitute because nothing else really comes close in terms of flavor. It’s lemony and tart with surprising depth and an unusual complexity. It is traditionally used in Middle Eastern cuisine, added to everything from meat rubs and kebabs to yogurt dips giving dishes a unique brightness. I love it roasted with cauliflower, on avocado toast, or sprinkled over a soft boiled egg or hummus. I hope you track down this spice and add it to your repertoire. There is so much to love about it!
A whole chicken is quartered. You can also use skin on, bone in chicken thighs or breasts for this too…just remember to adjust cooking time.
Make the simple marinade and coat the chicken.
Slice the Meyer lemons and lay them down in a baking dish.
Lay the marinated chicken and all the juices over the lemons.
Roast in a hot oven until cooked through ( thigh reaches 170F).
Spoon the flavorful pan juices over the chicken, and sprinkle with Aleppo chili pepper ( optional) .
Aleppo chili pepper is a mild and sunny chile from the Aleppo region of Syria. It has a moderate heat that doesn’t overpower its fruity complex flavor. It’s truly divine.
Serve with rice and salad.