Sumac Roast Chicken With Carrots and Chickpeas 6.000

Deb Lindsey for The Washington Post

Apr 19, 2017

The lemony accents in ground sumac, the Middle Eastern spice, go so well with chicken.

Make Ahead: The pan can be assembled, covered with aluminum foil and refrigerated a few hours before you roast in the oven. Bring to a cool room temperature before it goes in.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

Ingredients
  • For the sumac paste
  • 2 tablespoons ground sumac
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 lemon
  • 2 cloves garlic, minced
  • For the chicken
  • 14 ounces young carrots (small and thin, not baby-cut carrots), scrubbed well
  • 14 ounces canned, no-salt-added chickpeas, drained and rinsed
  • 1 teaspoon sweet paprika or ground Aleppo pepper
  • 2 teaspoons honey
  • Olive oil
  • One 3 1/2- to 4-pound whole chicken (gizzards, etc., removed)
  • 1 whole head garlic, cut into quarters
  • 1/2 lemon, cut into four pieces
  • Dry white wine (optional)
  • 3 1/2 ounces whole, skinned hazelnuts, for serving

Directions

For the sumac paste: Combine the ground sumac, cumin, coriander, crushed red pepper flakes and olive oil in a mortar and pestle. Add a good pinch each of the salt and pepper. Squeeze in the juice of the lemon half, reserving the spent half. Grind to a paste, then stir in the garlic.

For the chicken: Preheat the oven to 400 degrees.

Combine the carrots, chickpeas, paprika or Aleppo pepper and honey in a deep roasting pan; toss to coat evenly and spread them in the pan, then drizzle with a little oil. Place the chicken on top of them, then distribute the garlic and lemon, plus the spent lemon half (from the sumac paste).

Rub the sumac paste all over the bird. Roast (middle rack) for 1 1/2 to 2 hours, or until an instant-read thermometer inserted into the thigh (away from the bone) registers 165 to 170 degrees. Turn the pan front to back halfway through; at this point, if vegetables in the pan look dry, add up to 1/2 cup of the wine.

Transfer the pan to the stove top (off the heat); tent loosely with foil and let sit for 10 to 20 minutes.

Meanwhile, toast the hazelnuts in a small, dry skillet over medium-low heat until browned and fragrant. Cool, then coarsely chop.

Serve the chicken and vegetables warm, with the toasted hazelnuts sprinkled over the vegetables, some of the pan juices and a squeeze of the roasted garlic cloves.

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Recipe Source

Adapted from “Gatherings: Recipes for Feasts Great and Small,” by Flora Shedden (Mitchell Beazley, 2017).

Tested by Jessica Weissman.

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