Sumac & Seven-Spice Roast Chicken
Ingredients
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 2 teaspoons Lebanese 7spice or baharat
- 2 teaspoons dried oregano
- 1 teaspoon sweet paprika
- 1 teaspoon sumac
- 2 cardamon pods crushed, pounded fine
- juice of 1 lemon
- salt
- 2 teaspoons za'atar
- 1 chicken
Instructions
- Cut the backbone out of the chicken and flatten. Pat dry.
- Combine all ingredients except the salt. Smear all over the chicken, including under the skin of the breasts and the legs.
- Cover and refrigerate for 3 hours or overnight.
- Bake at 350F for 45 minutes to an hour, until the meat is 165F.
- Sprinkle with salt and the za'atar.