Whole Roasted Chicken with Sumac, Roasted Vegetables, and Sesame Labne | EyeSwoon Unplugged

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more budget-friendly.

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Thighs are less expensive and still flavorful.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs provide flavor at a lower cost.

Preheat the oven to 425°F (220°C).

Pat the chicken dry with paper towels.

Place the chicken in a large roasting pan.

Rub the chicken all over with olive oil, salt, black pepper, and sumac.

Stuff the cavity of the chicken with half of the garlic and half of a lemon.

Prepare the vegetables: slice five shallots in half without peeling them, cut two lemons in half, cut Yukon potatoes into quarters, and trim the ends of the carrots without peeling them.

Mix sumac with kosher salt to season the chicken and vegetables.

Use one stick of butter, placing about two tablespoons on either side of the chicken and pinching pieces around the vegetables.

Truss the chicken by wrapping string around the legs and wings to keep everything tight during cooking.

Drizzle olive oil over the vegetables and the chicken, then season with pepper.

Place the chicken in the oven and roast for about 1 hour and 15 minutes, until the chicken reaches an internal temperature of 165°F (75°C).

Let the chicken rest for 10 minutes before carving.

Serve the carved chicken with labne or Greek yogurt and sprinkle with leftover sumac and salt mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens