Marinated Roast Chicken With Sumac, Lemon, and Salt

Who: Moro East · Sam Clark · Sumac
Percentages: 1.5 percent
Figures: 1.5 percent

This recipe was inspired by a roast chicken recipe in Moro East by Sam and Sam Clark, the book that first introduced Daniel to Lebanese cuisine.

Recipe from Food IQ: 100 Food Questions, Answers, and Recipes to Raise Your Cooking Smarts.

4 servings

Rub the chicken inside and out generously with salt (aim for 1.5 percent by weight, or about 2 tablespoons). Season inside and out with the sumac and lemon juice, cover with plastic wrap, and refrigerate for at least 24 hours or up to 4 days.
An hour before cooking, pull the chicken out of the refrigerator and rub it all over with the oil.
Preheat the oven to 325°F.
Place the chicken, breast side up, on a rack in a baking dish or pan. Roast until an instant-read thermometer inserted into the breast away from bone registers 125°F, about 11|4 hours.
Remove the chicken from the oven, cover it with foil, and let rest for 30 minutes.
Increase the oven temperature to 500°F. Uncover the chicken and return it to the oven to reheat, cooking until the skin is a deep golden brown, about 25 minutes. Let rest uncovered for 10 minutes before carving to serve.