Sumac Chicken with Carrots and Chickpeas for Family Comfort

Enjoy the vibrant flavors of Sumac Chicken with Carrots and Chickpeas, perfect for family gatherings and cozy evenings.

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Prep Time 15

Cook Time 45

Resting Time 10

Total Time 1 10

Servings: 4 servings

Course: Chicken

Cuisine: Mediterranean

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 whole Chicken Choose a small whole chicken for even roasting.
2 tablespoons Sumac Essential for that zesty flavor.

For the Vegetables

4 medium Thin Carrots Opt for young, thin carrots.
1 can Chickpeas Use canned for convenience.

For the Flavor

2 tablespoons Garlic Oil Provides moisture and flavor.
1 whole Lemon Use juice and peel.
1 teaspoon Crushed Red Pepper Flakes Adjust to taste.
1/2 cup Dry White Wine Can substitute with chicken broth.
to taste Salt For seasoning.
to taste Pepper For seasoning.

Equipment

Roasting Pan
Oven
small bowl

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C).
In a small bowl, combine sumac, crushed red pepper flakes, salt, and black pepper.
Coat the whole chicken thoroughly with the sumac rub and place in a roasting pan.
Cut the lemon into eight pieces and squeeze the juice from one half over the chicken.
Slice the carrots and arrange with chickpeas in the roasting pan around the chicken.
Roast uncovered for about 45 minutes; add the wine or broth halfway through.
Check the internal temperature; it should reach 165°F (75°C).
Remove from oven and let the chicken rest for about 10 minutes before carving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 300mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 2500IUVitamin C: 15mgCalcium: 40mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 3 days. Can freeze for up to 3 months.

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