Preparation time for this dish takes about 15 minutes, and cook time lasts for an hour.
Ingredients:
1 whole chicken about 3 ½ pounds
1 tablespoon Jamie Geller Sumac
1 bunch fresh parsley chopped
2 lemons juice and zest
Kosher salt
½ teaspoon freshly cracked black pepper
3 tablespoons extra virgin olive oil divided
1 head garlic halved crosswise, divided
1 15-ounce can chickpeas, drained and rinsed
1 head broccoli cut into florets (about 2 cups)
Instructions:
Preheat the oven to 450 degrees.
Rinse the chicken thoroughly. Pat dry and place on a sheet pan.
Mix sumac, parsley, juice and zest of lemon, Put ½ teaspoon salt, pepper and 2 tablespoons extra virgin olive oil in a small bowl.
Use your hands to thoroughly rub the chicken inside the cavity and out with the sumac mixture. Stuff a half head of garlic inside the cavity of the chicken and place the other half face down on sheet pan.
Tuck the wings under the body of the chicken tie the legs together; this will help keep the shape a little nicer and make the chicken cook all at the same time.
Roast the chicken for 20 minutes at high heat.
Remove chicken from oven and scatter the chickpeas and broccoli onto the pan. Drizzle with remaining 1 tablespoon extra virgin olive oil, salt and pepper. Turn down the oven temperature to 250 degrees and slow roast until a thermometer inserted into the thigh registers 160 degrees, after about 1 hour. Remove from the oven and loosely cover with foil. Allow the chicken to rest before carving.
To carve the chicken, cut the string off of the chicken and remove the vegetables and lemon. Cut down the center along the breast bone on both sides. Remove the breast bone. Pull the chicken apart slightly to expose the back bone. Cut along both sides of the backbone and remove it. Cut the bird into quarters and place a serving platter with the chickpeas and broccoli and serve with the roasted garlic.
Nathalie Nooneberg, Baltimore
