One Pan Tasty Roasted Chicken With Sumac Recipe
Sumac spice is ground for red berries which grow on the Rhus plant. Commonly found in middle Eastern dishes, this spice is indicative of lemon juice and is often used as a salt substitute as it is extremely low in sodium.
This recipe is perfect for use with a whole chicken, with chicken breasts or works fantastically well with chicken thighs, chicken legs or drumsticks. This recipe is a great meal to give to your family and is loved by both adults and children a like!
If you would like to know more about sumac and its benefits, then please check out our blog about the Benefits Of Sumac Spice.
**Please Note - Sumac is a spice which is part of the cashew nut family - it is there for recommended that people with nut allergies do not consume this product. People who are on cholesterol and/or blood pressure tablets or those who have weight problems should also not consume sumac.**
Recipe: Prep & cooking time 1hr 30mins and serves 4 people.
Ingredients Required:
- 30 grams butter, softened
- 1 tablespoon sumac
- 1.4 kilograms chicken
- 500 grams baby beetroot, trimmed
- 250 grams baby carrots, trimmed
- 250 grams yellow baby carrots, trimmed
- 1 tablespoon extra virgin olive oil
- 1/2 cup fresh mint leaves
- 100 grams Greek fetta, crumbled
- 2 tablespoons pistachio dukkah
Method:
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Preheat your oven to 180°C (160° fan-assisted oven).
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Combine butter and sumac in a small bowl mixing thoroughly so the two are combined thoroughly.
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Next rub the sumac butter mixture all over the outside of the chicken; you can add some pepper seasoning over the top of the chicken also if you wish.
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Using kitchen string, tie the chicken legs together and place in a large roasting pan. Wrap beetroot individually in foil; add to pan with chicken.
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Roast your sumac chicken for 30 minutes.
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Baste the chicken using a chicken baster using the fresh pan juices. Toss carrots in oil; season using our Six Shooter salt free seasoning - for a flavourful blast and add to pan.
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Roast for a further 35 minutes or until chicken is cooked through and the skin is golden brown.
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Cover chicken loosely with foil; stand for 10 minutes.
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Meanwhile, peel beetroot and cut in half. Return beetroot to pan.
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Serve roast chicken and vegetables with mint, fetta and dukkah.
** For a vegetarian alternative - simply use egg plant instead of chicken.**
3 comments
Very glad to of found this post. I have been looking for something to replace salt with as I have just been told my bp is a little on the high side. Instead of looking to control it with meds, we are looking at my diet first. I would love to read more about this seasoning as I have never heard of it before and would love to see more recipes using it too.
Great post, I recently tried this recipe using your sumac seasoning and also added a touch of lemon and thyme to it also which made the chicken taste so good. In no way could any of my dinner guests tell their was no salt and they all loved the taste of the dish. Looking forward to finding out more ways to use sumac in my cooking.
Please do more sumac recipes. They are hard to find on the internet and this one sounds really good! Would love to read some more! Thanks 🙂