Sumac Roast Chicken With Carrots and Chickpeas

Step 1

1 For the sumac paste: Combine the ground sumac, cumin, coriander, crushed red pepper flakes and olive oil in a mortar and pestle

Step 2

2 Add a good pinch each of the salt and pepper

Step 3

3 Squeeze in the juice of the lemon half, reserving the spent half

Step 4

4 Grind to a paste, then stir in the garlic

Step 5

5 For the chicken: Preheat the oven to 400 degrees

Step 6

6 Combine the carrots, chickpeas, paprika or Aleppo pepper and honey in a deep roasting pan; toss to coat evenly and spread them in the pan, then drizzle with a little oil

Step 7

7 Place the chicken on top of them, then distribute the garlic and lemon, plus the spent lemon half (from the sumac paste)

Step 8

8 Rub the sumac paste all over the bird

Step 9

9 Roast (middle rack) for 1 1/2 to 2 hours, or until an instant-read thermometer inserted into the thigh (away from the bone) registers 165 to 170 degrees

Step 10

10 Turn the pan front to back halfway through; at this point, if vegetables in the pan look dry, add up to 1/2 cup of the wine

Step 11

11 Transfer the pan to the stove top (off the heat); tent loosely with foil and let sit for 10 to 20 minutes

Step 12

12 Meanwhile, toast the hazelnuts in a small, dry skillet over medium-low heat until browned and fragrant

Step 13

13 Cool, then coarsely chop

Step 14

14 Serve the chicken and vegetables warm, with the toasted hazelnuts sprinkled over the vegetables, some of the pan juices and a squeeze of the roasted garlic cloves