Sumac Roasted Chicken with Potatoes and Carrots
Ingredients
1 (4-pound) chicken
2 tablespoons unsalted butter, cut into small pieces and softened
Kosher salt
3 teaspoons sumac, plus more for serving
3 lemons, halved
3 heads garlic, halved
4 large carrots , peeled and quartered
4 small (about 1 1/2 lbs) Yukon Gold potatoes, scrubbed and quartered
2 small yellow onions, quartered
1/3 to 1 cup extra-virgin olive oil, plus more for the yogurt
Feshly ground black pepper
1 cup full-fat Greek yogurt
Sesame seeds, for serving
Flaky sea salt, for serving
Instructions
Place the chicken in a deep, large roasting pan. Using your fingers, gently tug the skin from the meat over the breasts and drumsticks. Mix the softened butter with 1 teaspoon salt and 1 teaspoon sumac. Rub the butter mixture under the skin, distributing it as evenly as possible. Rub 1 teaspoon salt and 1 teaspoons sumac all over the chicken skin. If time permits, refrigerate the chicken, uncovered, for at least 6 hours and up to overnight.
Preheat the oven to 425°F.
Squeeze half of 1 lemon over the chicken and place it inside the cavity along with a half head of garlic. Drizzle the chicken with 2 to 4 tablespoons oil.
In a large bowl, combine the carrots, potatoes, onions, and the remaining lemons and garlic. Pour over 1/4 cup oil, sprinkle with 1 teaspoon sumac, and season with salt and pepper. Toss until the vegetables are evenly coated and scatter them around the chicken.
Roast, tossing the vegetables occasionally, until the chicken and vegetables are deep golden and cooked through and the chicken registers 165°F (72°C) in the thickest part of the thigh, 60 to 75 minutes. Allow the chicken to rest for 10 minutes before carving.
Squeeze the garlic out of its papery husk and stir it into the vegetables.
Drizzle the labneh with oil and sprinkle it with the sesame seeds, some pepper, sumac, and flaky sea salt. Serve the labneh alongside the chicken.
Serves: 6-8 Time: 1 hour 30 minutes Calories: 560 Protein: 37g Carbs: 40g Fat: 29g
