5-6 pound roasting chicken, cleaned, rinsed and patted dry
1 tablespoons salt
1 head garlic
2-3 lemons, halved
2 tablespoons melted unsalted butter
2 tablespoons olive oil
1 tablespoon ground sumac (optional)
Pinch of ground pepper
1 medium-sized onion, quartered
Instructions
To do the night before you plan to cook your chicken: Make sure the chicken is as dry as possible. Place the chicken in a large bowl, and sprinkle with the salt, patting it into the cavity and the skin, as you go. Loosely cover with parchment or wax paper, and refrigerate overnight.
Remove the chicken from the refrigerator and allow it to come to room temperature. Preheat your oven to 500 degrees.
Stuff the cavity of the chicken with the garlic and lemons, and truss the legs and wings, if desired.
Place the chicken in a large cast iron skillet or roasting pan, breast-side-up.
Mix the butter, olive oil, sumac, and pepper together in a small bowl. Drizzle the butter mixture all over the chicken, coating both sides, and allowing any excess to drip into the pan.
Roast at 500 degrees for approximately 20 minutes. Lower the heat to 425 degrees and continue to cook for another 50 to 60 minutes, basting with the pan juices occasionally. You will know the chicken is done when the juices run clear and the thigh meat is starting to fall away from the bone.
Remove from the oven, cover with tinfoil, and allow to rest for at least ten minutes before carving.
Notes
The sumac is optional in this recipe, however, I love it because it has a zingy citrus flavor that works really well with the lemon! Feel free to sub in any other dried herbs and spices as you like. The only non-negotiable here is salting the chicken in advance as that will ensure you get a flavorful, crispy skin!
Recipe by JJBegonia at https://jjbegonia.com/?p=18464