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Sunday Chicken Roast

A brined and spatchcocked whole chicken rubbed with a sumac and cumin marinade and roasted over sumac potatoes until golden, juicy, and deeply flavorful. Finished with a sprinkle of sumac for a tanginess reminiscent of Pakistani Saji chicken.
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Prep Time 30 minutes
Cook Time 55 minutes
Resting time 10 hours
Course Main Course
Cuisine asian fusion, Fusion, Middle eastern
Servings 4
Calories 580 kcal

Ingredients
  

For the Brine

  • 1 to 1.5 kg whole chicken neck removed and spatchcocked
  • 2 litres cold water
  • 100 g salt
  • 1 tbsp sugar
  • 1 tbsp black peppercorns
  • 6 to 7 bay leaves
  • 3 to 4 lemon slices

For the Marinade

  • 5 to 6 tbsp olive oil
  • 2 tbsp Greek yogurt
  • 1 tbsp tomato paste
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 3 tsp sumac
  • 1/2 tsp cinnamon powder
  • 2 tsp paprika
  • 2 tsp white pepper
  • 1 tsp garlic powder

For the Potatoes

  • 8 to 10 small potatoes skin on, cut into large cubes
  • 2 to 3 tbsp olive oil
  • A few pinches of salt
  • 1 tsp sumac

To Finish

  • Extra sumac to sprinkle on top after roasting

Instructions
 

  • Spatchcock the chicken by placing it breast side down and cutting along both sides of the backbone with kitchen scissors. Remove the backbone, flip the chicken breast side up, and press firmly on the breastbone until it flattens out.
  • Heat 500ml of the water with the salt and sugar until dissolved. Combine with the remaining 1.5 litres of cold water and leave until completely cooled. Add the peppercorns, bay leaves, and lemon slices. Submerge the chicken in the brine, cover, and refrigerate for at least 8 to 10 hours or overnight.
  • Remove the chicken from the brine and pat completely dry with paper towels. Place skin side up on a wire rack over a tray and refrigerate uncovered for a few more hours to dry the skin further.
  • Mix all the marinade ingredients together into a smooth paste. Rub all over the chicken, including the underside and under the skin where possible. Leave to marinate at room temperature for 1 to 2 hours before roasting.
  • Preheat the oven to 220°C. Toss the potatoes with olive oil, salt, and sumac in a roasting dish. Place a wire rack over the potatoes and set the chicken on top. Cover tightly with foil and roast for 30 minutes.
  • Remove the foil and roast for a further 20 to 25 minutes until the skin is deeply golden. Check the internal temperature at the joint between the leg and thigh. You are looking for 75°C or 165°F. If you do not have a thermometer, pierce the joint and check that the juices run completely clear.
  • Rest the chicken for 10 minutes before carving. Sprinkle extra sumac over the top just before serving. Serve with the sumac potatoes from the pan.

Video

Keyword Chicken roast, sumac chicken, sunday roast chicken