Sumac Roast Chicken

A whole roast chicken, a pan of chickpeas and broccoli, and plenty of lemony sumac flavour. Never Not Eating Sumac S&P, fresh parsley and roasted garlic make this a generous meal with simple ingredients. Bring the platter to the table and let everyone help themselves.

The Stuff:

• 1 Whole chicken, about 3 ½ pounds
• 1 Tablespoon Never Not Eating Sumac S&P
• 1 Bunch fresh parsley, chopped
• 2 Lemons, juice and zest
• Kosher salt
• ½ Teaspoon freshly cracked black pepper
• 3 Tablespoons extra virgin olive oil, divided
• 1 Head garlic, halved crosswise, divided
• 1 15-ounce can chickpeas, drained and rinsed
• 1 Head broccoli, cut into florets (about 2 cups)

The Method:

1. Preheat the oven to 450°F.
2. Rinse the chicken thoroughly. Pat dry and place on a sheet pan.
3. Mix Never Not Eating Sumac S&P, parsley, juice and zest of lemon, ½ teaspoon salt, pepper and 2 tablespoons extra virgin olive oil in a small bowl.
4. Use your hands to thoroughly rub the chickens inside the cavity and out with the sumac mixture. Stuff a half head of garlic inside the cavity of the chicken and place the other half face down on sheet pan. Tuck the wings under the body of the chicken tie the legs together (this will help keep the shape a little nicer and make the chicken cook all at the same time).
5. Roast the chicken for 20 minutes at high heat.
6. Remove chicken from oven and scatter the chickpeas and broccoli onto the pan. Drizzle with remaining 1 tablespoon extra virgin olive oil, salt and pepper. Turn down the oven temperature to 250°F and slow roast until a thermometer inserted into the thigh registers 160°F (about 1 hour). Remove from the oven and loosely cover with foil. Allow the chicken to rest before carving.
7. To carve the chicken, cut the string off of the chicken and remove the vegetables and lemon. Cut down the centre along the breast bone on both sides. Remove the breast bone. Pull the chicken apart slightly to expose the back bone. Cut along both sides of the backbone and remove it. Cut the bird into quarters and place a serving platter with the chickpeas and broccoli and serve with the roasted garlic.