Middle Eastern Roast Chicken with Sumac, Lemon and Rosemary Recipe

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serves: 4
Skill: easy
Prep: 20 min
Cooking: 1 hr

Nutrition per portion

Calories 665 kCal 33%
Fat 28g 40%
  -  Saturates 5g 25%


  • 1 lemon, halved
  • 4 sprigs rosemary
  • 1 free-range whole chicken, about 1.6kg (3½lb)
  • 3tbsp olive oil
  • 1tbsp sumac (available from Bart Spices, in supermarkets)
  • 1 garlic bulb, divided into cloves
  • for the roasted vegetables
  • 500g (1lb 2oz) baby new potatoes
  • 2 red onions, cut into 6 pieces
  • 2 red onions, peeled and chopped into chunks
  • 5tbsp olive oil


  • Heat the oven to 220 C, 200 C fan, 425 F, gas 7. Stuff the lemon halves and 2 of the rosemary sprigs into the chicken cavity. Mix the olive oil together with the sumac and a generous amount of seasoning, and spread all over the bird. Put the garlic cloves in a large roasting tin with the remaining rosemary and sit the chicken on top. Roast for 20 minutes, then turn the oven down to 190 C, 170 C fan, 375 F, gas 5. Toss the veg in the 5tbsp of oil, then add to the roasting tin and roast for a further 40 minutes, until the juices run clear when you insert a skewer into the thickest parts of the breast or leg, and the vegetables are golden and caramelised.

  • When the chicken is cooked, allow it to rest for 10 minutes, keeping the vegetables in a low oven. Serve the chicken and vegetables together, with extra lemon wedges, if you like.

Top Tip for making Middle Eastern Roast Chicken with Sumac, Lemon and Rosemary

Sumac is a berry that's sold dried and ground. Its citrus flavour lends itself perfectly to chicken, and it's also lovely sprinkled on aubergines.

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