Rosemary and Sumac Roasted Chicken with Lemon and Garlic

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy roasted chicken infused with the tangy brightness of sumac and fresh rosemary, complemented by garlic and lemon for a vibrant Mediterranean flavor. This Middle Eastern-inspired chicken recipe, ready in about 90 minutes, pairs whole chicken, about 4 lbs, olive oil, sumac for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 75 min Serves 6 Middle Eastern cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). In a small bowl, whisk together 4 tbsp olive oil, 2 tbsp sumac, 2 tbsp chopped fresh rosemary, 5 minced garlic cloves, zest and juice of 1 lemon, 2 tsp salt, and 1 tsp black pepper.
  2. Step 2: Pat dry the 4 lb whole chicken with paper towels. Rub the sumac and herb mixture evenly all over the chicken, including under the skin where possible, to maximize flavor.
  3. Step 3: Place the chicken breast-side up on a roasting rack inside a roasting pan. Roast in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and the skin is golden and crisp.
  4. Step 4: Remove the chicken from the oven and let it rest for 15 minutes before carving to allow juices to redistribute.

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