Name: Lemon Sumac Roast Chicken With Cabbage Recipe
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Cuisine: Middle Eastern
Ingredients: 2 tablespoons olive oil, divided; 1 small head cabbage, cut into 1-inch thick slices; ½ teaspoon salt; Fresh cracked pepper, to taste; 4 tablespoons unsalted butter, softened to room temperature; Zest of 1 lemon; Juice of 1 lemon; ¾ teaspoon salt; 2 teaspoons sumac; 1 (4-5 pound) whole chicken; 1 ¼ teaspoons salt, divided; 2 lemon halves (from the juiced lemon)

Jump to Recipe· 4.2 from 11 reviews

I have to say, this Lemon Sumac Roast Chicken With Cabbage Recipe quickly became one of my absolute favorites whenever I crave something hearty, flavorful, and just a little bit different. The gorgeous aromas of lemon and sumac roasting alongside tender cabbage never fail to lure me into the kitchen. It’s a dish that feels both comforting and fresh, with bright citrus notes balanced by the earthy tang of sumac, all wrapped up in a perfectly golden, juicy roast chicken. Every bite feels special but it’s surprisingly simple to make, which makes it my go-to for cozy weekend dinners or impressing friends without fuss.

Why You’ll Love This Lemon Sumac Roast Chicken With Cabbage Recipe

What makes this recipe stand out to me is the relationship between flavor and simplicity. The sumac adds this subtle lemony tartness that pairs beautifully with the bright zest and juice of fresh lemon, creating a layered citrus flavor that’s both vibrant and warming. The cabbage slices soak up those lovely juices, becoming almost caramelized and melt-in-your-mouth tender. I love how the chicken skin crisps up with the butter and spice rub, giving you that satisfying crunch while the meat inside stays juicy and tender.

The ease of preparation is another big selling point for me. If you’re anything like me, the fewer steps the better — but that doesn’t mean skimping on flavor. You just slice the cabbage, rub down the chicken with the sumptuous lemon-sumac butter, and let the oven do the magic. It’s the kind of recipe that makes you look like a culinary rockstar without hours of work. This dish works beautifully for intimate family dinners, casual weekend meals, or even when you want to wow guests with a Middle Eastern inspired centerpiece that doesn’t weigh you down in the kitchen.

Ingredients You’ll Need

A raw whole chicken with pale skin lies in a white bowl at the center of the image. Surrounding it are small clear glass bowls containing light yellow butter, red spice powder, light greenish oil, black pepper, and white salt. To the bottom left, there is a round clear bowl with slices of green cabbage showing leafy texture. A halved lemon with a bright yellow color is placed near the top left corner. All items are set on a white marbled surface with soft lighting. Photo taken with an iphone --ar 4:5 --v 7

Everything used in this recipe is straightforward but incredibly purposeful. Each ingredient plays a role, whether it’s uplifting the flavors, creating the perfect texture, or adding to the eye appeal of the final dish.

Olive oil: Two tablespoons, divided to ensure the cabbage gets a light, flavorful coating and the roasting pan is well greased.
Small head of cabbage: Cut into 1-inch thick slices; it’s the base that soaks up those roasting juices and provides a tender, sweet contrast to the chicken.
Salt: 1 ¼ teaspoons divided; essential for seasoning both the cabbage and chicken thoroughly throughout.
Pepper: Freshly cracked for a gentle heat and to balance the citrus notes.
Unsalted butter: Four tablespoons softened to room temperature; this is where the magic starts, blending with lemon zest and sumac for that luscious rub.
Lemon: One whole lemon zested and juiced, providing fresh brightness and acidity that lifts the entire dish.
Sumac: Two teaspoons, an earthy, tangy spice that adds a signature Middle Eastern flair and complements the citrus perfectly.
Whole chicken: Four to five pounds, a classic centerpiece that, once roasted, delivers juicy, flavorful meat and crisp skin.

Directions

Step 1: Preheat your oven to 375 degrees Fahrenheit. Drizzle a thin layer of olive oil in a large oven-safe skillet or roasting pan — this will help prevent sticking and create a wonderful base for the cabbage to roast on.

Step 2: Arrange the cabbage slices in a single layer on the pan. Don’t worry if the slices don’t fit perfectly; you can cut them down into smaller pieces to cover the surface evenly. Brush the cabbage tops with olive oil, then sprinkle with ½ teaspoon of salt and a crack of fresh pepper. This simple seasoning allows the cabbage to absorb and meld with the chicken’s roasting juices later.

Step 3: In a small bowl, combine the softened butter, lemon zest, lemon juice, ¾ teaspoon salt, and sumac. Mix everything together until it’s a smooth, aromatic butter spread. This mixture not only flavors the chicken but also helps to lock in moisture during roasting.

Step 4: Pat the whole chicken dry with paper towels to ensure crisp skin. Place the lemon halves inside the cavity of the chicken — this adds a gentle lemon fragrance from the inside out. Then, rub the lemon-sumac butter all over the chicken, making sure to coat every nook and cranny with that flavorful blend.

Step 5: Place the butter-rubbed chicken directly on top of the cabbage slices in your roasting pan. This setup allows the chicken juices to drip down and infuse the cabbage with those savory, citrusy flavors.

Step 6: Roast the chicken at 375 degrees for 60 to 75 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees. The cabbage will be tender and golden by then. Once out of the oven, let the chicken rest for 10 minutes to allow the juices to redistribute — this resting step is key to juicy slices.

Servings and Timing

This recipe comfortably serves 4 to 6 people, making it perfect for a family meal or small gathering. Prep time is quick—about 10 minutes—since most of the work is slicing cabbage and mixing the butter rub. Cooking time ranges from 60 to 75 minutes depending on your oven and the size of your chicken. Adding in the 10 minutes of resting, you can expect the total time to be around 1 hour and 25 minutes. It’s a fantastic recipe when you want a satisfying, hands-off meal that lets the oven do the heavy lifting.

How to Serve This Lemon Sumac Roast Chicken With Cabbage Recipe

A whole roasted chicken with a dark golden brown crispy skin sits in the center of a black pan, surrounded by charred and wilted layers of cabbage that have a mix of deep browned and light golden colors. The chicken is sprinkled with small green herb bits and has a slightly shiny, roasted texture. The pan rests on a white marbled surface with a sliced lemon half nearby and a small bottle of golden olive oil to the side. A small round dish with coarse black and white pepper sits next to a light gray striped cloth underneath the pan. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this dish, I like to keep things uncomplicated and let the main star shine. The cabbage and chicken are hearty on their own, but pairing them with a light, fresh side like a crisp green salad or herbed quinoa really rounds out the meal without overwhelming the citrus and sumac flavors. A drizzle of good olive oil and a sprinkle of fresh herbs like parsley or cilantro on top adds a vibrant color pop and fresh aroma.

For presentation, I often carve the chicken into generous portions and nestle them alongside the roasted cabbage on a large serving platter. Garnishing with extra lemon wedges and a sprinkle of sumac elevates the look and invites everyone to add a touch more zing if they wish. I’ve found that this dish is just as delicious served warm or at room temperature, which makes it a versatile option for casual dinners or holiday spreads.

To drink, I’m a huge fan of pairing this chicken with crisp white wines like Sauvignon Blanc or a dry Rosé. If you prefer cocktails, a gin and tonic with a splash of lemon complements the citrus layers beautifully. Non-alcoholic lovers can enjoy sparkling water with a hint of fresh lemon or a lightly brewed iced tea to keep things refreshing and balanced.

Variations

I love experimenting with this Lemon Sumac Roast Chicken With Cabbage Recipe because it’s so adaptable. If sumac isn’t on hand, a combination of smoked paprika and a squeeze of extra lemon juice can create a similarly bright, smoky profile. For personal twists, I’ve sometimes added garlic cloves roasted alongside the cabbage for an extra depth of flavor.

If you’re looking for dietary modifications, this recipe is naturally gluten-free, which makes it accessible for many. For a vegan version, try roasting thick slices of cauliflower or large portobello mushrooms with the lemon-sumac butter substitute made from plant-based margarine and lemon zest—it’s surprisingly tasty! You can also experiment with different herbs like thyme or rosemary in the butter mixture to change the aroma and taste according to your mood.

While I prefer roasting for the juicy skin and tender cabbage, you can also prepare the chicken and cabbage on a grill pan if you want a hint of char or cook pieces of chicken separately sous-vide and finish with a quick high-heat roast for crispy skin. The cabbage can even be shredded and sautéed if you prefer a softer, quicker side.

Storage and Reheating

Storing Leftovers

Once you have leftovers, I recommend transferring them into airtight containers as soon as the chicken has cooled to room temperature. Keep refrigerated and consume within 3 to 4 days for the best quality. Storing the cabbage and chicken together retains the infused flavors, making reheats just as enjoyable as the first meal.

Freezing

You can freeze portions of the roasted chicken and cabbage if you want to save some for a later date. Wrap the chicken pieces tightly in foil or plastic wrap, and place everything in a freezer-safe container or resealable bag. It’s best consumed within 2 to 3 months to avoid flavor loss. When freezing cabbage, know that its texture might soften even more after thawing, but it will still taste wonderful when reheated in saucy dishes or soups.

Reheating

When reheating, I prefer warming the chicken and cabbage in the oven at 325 degrees Fahrenheit until heated through — this helps to maintain crispness in the chicken skin and prevents the cabbage from becoming too mushy. Avoid microwaving if possible, as it can make the chicken skin soggy and the cabbage overly soft. If you’re short on time, a covered pan over medium heat on the stovetop stirred occasionally also does the trick beautifully.

FAQs

What is sumac and where can I buy it?

Sumac is a tangy, lemony Middle Eastern spice made from dried and ground berries. It adds a bright, slightly tart flavor that’s distinct from lemon but complementary. You can find sumac in most well-stocked grocery stores, specialty spice shops, or online. It’s definitely worth keeping in your pantry for recipes like this!

Can I use chicken parts instead of a whole chicken?

Absolutely! Bone-in, skin-on chicken thighs or breasts work well. Just adjust the cooking time to about 35-45 minutes depending on thickness. The flavors remain just as vibrant; just lay the chicken pieces over the cabbage and rub with the lemon-sumac butter as described.

Is it necessary to put lemon halves inside the chicken cavity?

While not mandatory, placing lemon halves inside the chicken adds subtle moisture and infuses flavor from the inside. It helps keep the chicken juicy and brightens the aroma. If you want a more intense lemon flavor, you can also add fresh herbs like thyme or rosemary inside the cavity.

Can I prepare this recipe ahead of time?

You can definitely prep the lemon-sumac butter and slice the cabbage a few hours or even a day before. Just cover and refrigerate. When ready, bring the butter to room temperature, rub the chicken, and assemble everything before roasting. This makes the final cooking process quick and easy.

What should I serve with the leftover cabbage?

Leftover roasted cabbage is wonderfully versatile. You can add it cold to salads, toss it into grain bowls with chickpeas and herbs, or reheat it as a side for scrambled eggs. It also pairs beautifully with Mediterranean dips like hummus or labneh for a quick snack.

Conclusion

I honestly can’t recommend this Lemon Sumac Roast Chicken With Cabbage Recipe enough. It’s the kind of meal that feels special every time you make it, with flavors that are fresh, bright, and perfectly balanced. Plus, it’s incredibly easy to prepare, freeing you up to enjoy the company of your guests or family. Give it a try—once you experience that crisp skin, tender juicy meat, and the sumptuous cabbage soaked with lemon and sumac goodness, I promise it will become a beloved recipe in your kitchen too!