A simple yet deeply flavorful roast chicken coated in a tangy sumac rub and slow-roasted on a bed of onions that caramelize beautifully as it cooks. The result is tender, juicy meat with golden, crisp skin and rich, savory undertones. Serve with a Shaved Brussels Sprout and Apple Salad, Roasted Autumn Vegetables, or lightly steamed greens for a balanced, nourishing meal.
Ingredients
1
whole chicken
(4 to 5 pounds)
1 tablespoons
extra virgin olive oil
2 tablespoons
ground sumac
2 teaspoons
sea salt
2 medium
onions
cut into crescent moons
2 small
lemons
cut into halves
(optional)
