Sumac and Za’atar Roasted Chicken
1 whole chicken, spatchcocked (butterflied)
1/4 cup sumac
1/4 cup za’atar
1/4 cup extra virgin olive oil
1 Tbsp kosher salt
1 tsp freshly cracked black pepper
4-5 yellow onions, sliced or chopped
4-5 lemons, sliced in half
2 whole cloves of garlic, tops sliced off
Preheat oven to 400 degrees f.
Sprinkle the sliced or chopped onions on a sheet pan then place the chicken in the center. Lay out the halved lemons and garlic face up all over the sheet pan then drizzle olive oil over everything and sprinkle with salt and pepper.
Cover half of the chicken with the sumac and the other half with za’atar. Don’t mix them or you’ll ruin the look! Squeeze 1-2 of the lemon sliced over the top of the chicken.
Bake uncovered for 1 hour and devour!