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Lemon Sumac Roast Chicken With Cabbage Recipe

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4.2 from 11 reviews

This Lemon Sumac Roast Chicken With Cabbage recipe features a whole chicken roasted to perfection with a fragrant blend of sumac, lemon zest, and butter, resting on a bed of tender, flavorful cabbage. The result is a moist, flavorful chicken with a unique Middle Eastern twist accompanied by melt-in-your-mouth cabbage, making it an impressive yet straightforward main course.

  • Total Time: 1 hour 25 minutes
  • Yield: 4-6 servings

Ingredients

For the Cabbage Base

  • 2 tablespoons olive oil, divided
  • 1 small head cabbage, cut into 1-inch thick slices
  • ½ teaspoon salt
  • Fresh cracked pepper, to taste

For the Lemon Sumac Butter

  • 4 tablespoons unsalted butter, softened to room temperature
  • Zest of 1 lemon
  • Juice of 1 lemon
  • ¾ teaspoon salt
  • 2 teaspoons sumac

For the Chicken

  • 1 (4-5 pound) whole chicken
  • 1 ¼ teaspoons salt, divided
  • 2 lemon halves (from the juiced lemon)

Instructions

  1. Preheat and prepare cabbage: Preheat your oven to 375°F (190°C). Lightly oil a large oven-safe skillet or roasting pan with a thin layer of olive oil. Arrange the cabbage slices in a single layer in the pan, trimming any pieces to fit if needed. Brush the cabbage tops with the remaining olive oil, then season with ½ teaspoon salt and freshly cracked pepper.
  2. Make the lemon sumac butter: In a small bowl, combine the softened butter with lemon zest, lemon juice, ¾ teaspoon salt, and the sumac. Mix thoroughly until smooth and well incorporated.
  3. Prepare the chicken: Pat the chicken dry with paper towels to ensure crisp skin. Place the lemon halves inside the chicken cavity. Generously rub the lemon sumac butter mixture all over the entire chicken, coating it evenly.
  4. Assemble and roast: Place the buttered chicken on top of the cabbage slices in the roasting pan. Roast in the preheated oven for 60 to 75 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
  5. Rest and serve: Remove the chicken from the oven and allow it to rest for 10 minutes before carving. Serve the succulent chicken alongside the tender roasted cabbage.

Notes

  • You can adjust the amount of sumac to taste if you prefer a milder or stronger flavor.
  • Using a meat thermometer ensures the chicken is perfectly cooked without drying out.
  • Resting the chicken before carving helps retain the juices for moist meat.
  • If you don’t have sumac, you can substitute with a mix of lemon zest and a small amount of smoked paprika for a different twist.
  • Leftover cabbage can be refrigerated and reheated; it makes a delicious side for other meals.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 75 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Middle Eastern

Find it online: https://iamstarved.com/lemon-sumac-roast-chicken-with-cabbage-recipe/