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