Roasted Sumac Chicken with Meyer Lemons- a flavorful chicken recipe with roots in Middle Eastern Cuisine, deliciously tangy and earthy.
- Preheat oven to 375F
- Rinse and pat dry chicken. Remove the backbone of chicken using kitchen scissors and cut the chicken into quarters.
- In a small bowl mix garlic, oil, salt, sumac and juice from ½ a Meyer lemon juice ( about ⅛ Cup).
- Cut the remaining 1 ½ lemons into ¼ inch slices and spread out on an edged sheet-pan. Add a few springs of thyme over the lemon slices.
- Rub each piece of chicken, coating all sides well with the sumac marinade and place it skin side up, over the sliced lemons and thyme, with ample room around each piece. (The photos are deceiving, don’t crowd them like shown here.)
- Place in the middle of a hot oven and roast for 50 minutes or longer, until chicken is cooked through, reaching 170F in the thigh, and skin is crispy. To increase crispiness, broil for a few minutes under a careful watch, not to burn.
- To serve, spoon a little of the sauce from the pan, over the chicken, garnish with fresh thyme sprigs and sprinkle with Aleppo pepper (optional).
- Serving Size: 1 piece with skin
- Calories: 165
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