Chicken is still the most popular protein in my classes, so I am always trying to come up with new flavor profiles for this versatile meat. The seasonings I use for this roasted lemon sumac chicken are Middle Eastern and I love the tart, herbaceousness of sumac and za’atar together. I use these spices/dried herbs a lot. Don’t be put off by cooking a whole bird. It’s easier than it looks and I find it much more economical, plus I can use the bones afterwards for stock. 2 in 1! If your family eats white meat and dark meat, a whole bird is the way to go. Continue reading
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- Archives: April 2023