Roast Chicken with Sumac and Lemon
Chicken provides complete protein and B vitamins, while tahini and pine nuts add richness and minerals. Sumac, lemon, and allspice create a bright tangy aroma, balanced by the buttery sauce.
Crush the ground allspice (2 g) further in a mortar. Mix olive oil (28 g), sumac (4 g), allspice, thyme (1 g), tahini (5 g), chicken broth (200 g), table salt (to taste), black pepper (to taste), and minced garlic (5 g). Slice the red onion (70 g) and lemon (70 g) into rings, add them to the marinade, and mix.
Trim the chicken (600 g), remove excess skin and fat, split it along the breast, pour over the marinade, and leave it to marinate for 2 hours.
Preheat the oven to 200°C. Place the onion and lemon from the marinade on a tray, set the chicken skin-side up on top, and pour over 3 tablespoons of marinade. Bake for 20 minutes, then check the thickest part near the bone; it must reach 74°C. Continue baking if needed.
Toast the pine nuts (5 g) in butter (10 g) until golden, without letting them burn. Finely chop the parsley (5 g) and mix it with the nuts.
Remove the chicken from the oven, spoon over the pine-nut and parsley sauce, cut it in half, and garnish with the roasted lemon.
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