VALERIE ZWEIG

Citrus-Sumac-Cumin Roasted Chicken with Roasted Cauliflower and Fennel

This is a play on a classic roasted chicken recipe. We use sweet orange (but feel free to use a mix of your favorite citrus) with sumac, a spice that has a citrusy bite to balance the richness of the roasted chicken to yield. We cook the chicken on a bed of veggies, giving you a one-pan chicken dinner!.  This version showcases a Mediterranean Chicken recipe, but we encourage you to change up the spices or the vegetables and add this to your weekly meal rotations! 

Difficulty

Time

2 hrs

Servings

4-6

Citrus-Sumac-Cumin Roasted Chicken with Roasted Cauliflower and Fennel
Citrus-Sumac-Cumin Roasted Chicken with Roasted Cauliflower and Fennel
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Ingredients

  • 1 whole chicken
  • ½ cauliflower, broken into florets
  • 1 large head fennel, sliced and tops reserved
  • 4 shallots peeled and sliced
  • 2 tablespoon olive oil, divided
  • Pinch red pepper flakes
  • 1 tablespoon Kosher salt + extra for seasoning veg
  • 1 large orange, zested, segments reserved and orange rind reserved
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon cumin
  • 1 tablespoon Sumac
  • 1 Classic Roasted Chicken Cookstix

Preparation

  1. Prep your Chicken: Pat chicken dry and leave uncovered in the fridge to air dry for 2-24 hours.
  2. Prep the Veg: Prepheat the oven to 425 degrees.  Combine cauliflower, fennel, shallots with 1 tablespoon of olive oil and a pinch of red pepper flakes in a large cast iron pan. Season with kosher salt and toss to combine.
  3. Make your Chicken Rub: In a small bowl, combine 1 tablespoon of olive oil with salt, pepper, sumac and a Classic Roasted Chicken Cookstix. Stir to make a paste
  4. Prepare your Chicken: Stuff the orange rind and fennel tops into the cavity of the chicken.  Rub the outside of the chicken with the orange-sumac paste. Place the chicken on the bed of veggies in the cast iron
  5. Roast the Chicken: Cook the chicken for 55-65 minutes or until cooked through.  Remove the chicken and veggies; let chicken rest 10-15 minutes before carving.  Bring the sauce to a boil and let reduce until syrupy. Add a pat of butter and season to taste.
  6. To serve: Plate the veggies on a platter, top with carved chicken and sprinkle and drizzle with the sauce. Sprinkle with reserved orange zest and serve with a salad or rice. Enjoy!

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