Roast Chicken with Lime and Sumac

by Linda Capeloto Sendowski on December 29, 2010

Friday night Dinner and cinnamon 013-13-3

I must apologize, I have been meaning to give this recipe for some time, but you know how things go.  Now that the end of the year is near its time to get caught up and start with a fresh slate, oh oh is that a mixed metaphor? Everyone truly loves this chicken and it is so easy.  I hope you all love it too.  Happy New Year!!

Juicy and flavorful with a tight, crisp skin, this chicken pairs well with couscous, sweet potatoes, rice, roasted fingerling potatoes, or any grain.  It makes a beautiful presentation for holidays and parties.  These marinated and spiced chickens can also be barbequed, or roasted on a rotisserie.

Sumac is a Turkish, Persian spice available in powdered form in kosher or Middle Eastern markets.  It has an earthy citrus taste.  Sumac is made from the berries of a shrub and is not from Poison Sumac (poison oak) that may come to mind when you hear the name.  It is a main ingredient in many Middle Eastern and Turkish Spice rubs such as Za’atar.

1 three and one half pound whole chicken

3 tablespoons fresh lime juice

4 peeled garlic cloves

2 tablespoons olive oil

Salt (optional see note)

1 and 1/2 tablespoon sumac

Puree the peeled cloves of garlic, lime juice, and olive oil in a mini food processor.  Place the chicken in a sealable plastic bag and pour the marinade in.  Seal the bag and give it a few turns and a little massage to distribute the marinade well.  Let the chicken marinate all day or at least 4 hours in the refrigerator.  Rotate the chicken bag occasionally to redistribute the marinade. Take the chicken out of the refrigerator one hour before you intend to roast it.

Preheat oven to 400º degrees.  Place the chicken in a roasting pan.  Do not add the accumulated liquid from the bag or the chicken will not brown on the bottom.  Season the chicken with sumac powder.  (If not using a kosher chicken, season with salt as well).  If you have a flat rack that fits in your roasting pan use that, it comes out even better.

Roast the chicken uncovered for1 hour and 15 minutes or until deep gold and crisp.  Remove from the oven.  Let the chicken rest for 10-20 minutes before you carve it.  I always make at least two chickens.  Cold chicken is great for lunch, in a sandwich, in a tostada salad, Chinese chicken salad, or curry chicken salad.

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{ 5 comments… read them below or add one }

Jay June 5, 2012 at 8:05 AM

Linda, do you have a printing option that does not include the photographs? Your print this option, & PDF option, include the photos, & and the ink it would take to print the recipe with photos would be to costly. I’ve tried to find an option on my printer to omit the photos but have had no luck. Any advice on printing the text only, would be greatly appreciated.
Thanks from one of your, not so smart when it comes to computers, faithful readers!

Linda Capeloto Sendowski
Twitter: theborekadiary
June 5, 2012 at 9:31 PM

Hi Jay, I will send my computer consult person an email tonight. I see what you mean about the photos. There must be another option. Thanks for the suggestion!

Jay June 6, 2012 at 7:54 AM

Thank you, Linda!

Linda Capeloto Sendowski
Twitter: theborekadiary
June 6, 2012 at 10:45 PM

Jay, I hope to have an answer soon

Linda Capeloto Sendowski
Twitter: theborekadiary
June 8, 2012 at 6:03 PM

Dear Norma thanks so much.

Hi Linda,

There is a solution to printing recipes without the pictures.

1. Put mouse over share/save at bottom of each post.

2. Scroll down until you find print friendly.

3. Click on print friendly.

4. On top right side, check the box that says remove images.

from Norma

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