Sumac roasted chicken is tender, sweet, slightly sour, flavorful, and hands on time is very minimal.
What is Sumac?
- Sumac is derived from the Aramaic word “dark red” and is from a berry grown in parts of the Middle East.
- It taste similar to a lemon with a little more sweetness
- Spice Tribes sumac smells Ah-Mazing. Once you smell Spice Tribes sumac, you can never settle for any other sumac unless you’re physically in the Middle East on a farm and getting it fresh. The smell hits you as soon as you open the bottle as if it was just bottled in front of you. It’s addictive.
- Spice Tribe as a company is a single origin spice company which prides itself on being ethically responsible and sourced, farmers are paid fair wages and spices are not tampered with.
How to prepare Sumac Roasted Chicken
First make sure your chicken is clean and patted dry. It is important that the chicken is very dry before adding the dry rub because it will help with crisping the exterior.
Then create the rub in a bowl by mixing sumac, garlic powder, paprika, chili pepper, salt, and black pepper.
Add the spice mix to the chicken and let it sit for at least an hour or up to 24 hours aka dry brine. Make sure to get the rub all over the chicken and dont miss a spot.
What is a dry brine?
Dry brine just basically means “salt early”. It’s an important step because
- it releases the water from the meat and creates more flavorful meat
- the salt breaks down the protein structure of the chicken causing it to release moisture which will ultimately lead to a very tender delicious chicken
Make your sumac honey glaze by adding warm honey, olive oil, more sumac, lemon zest and lemon juice.
In a dutch oven add veggies to the bottom of the pot, chicken on top and brush half the glaze on the chicken. Reserve the rest of the glaze for later.
Most important thing to note when dealing with meat is to NOT CUT IT TOO SOON. Let it rest so all the moisture is locked into place before cutting.
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This post is sponsored by Spice Tribe but all opinions and statements are my own.
This sweet and slightly sour chicken is oozing flavor and takes very little hands on time to create.
- 2 tablespoons Spice Tribe sumac
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 teaspoon chilli pepper
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/4 cup warm honey
- 1/3 cup olive oil
- 1 tablespoon spice tribe sumac
- Zest of 1 lemon
- Juice of 1 lemon
- 1 sweet potato diced
- 1 head of garlic sliced in half to expose garlic
- 2 carrots halved
- 1 tablespoon olive oil
- 1 whole chicken
- 2 whole lemons quartered
- Clean chicken, pat dry
- Rub spice mix on all parts of the chicken and let it sit in the fridge for at least an hour
- Preheat oven to 350
- Toss potatoes and carrots in 1 tablespoon olive oil
- Add assortment of veggies to the bottom of a dutch oven
- Add chicken on top
- Brush honey glaze on top
- Do not cover
- Put in the oven for 30 minutes
- After 30 minutes brush more glaze on top
- Return to the oven for an additional 30 minutes
- Remove from the oven and brush remaining glaze on top
- Let it rest before cutting into it