Sumac Roast Chicken With Carrots and Chickpeas

Directions

1. Step 1

   For the sumac paste: Combine the ground sumac, cumin, coriander, crushed red pepper flakes and olive oil in a mortar and pestle. Add a good pinch each of the salt and pepper. Squeeze in the juice of the lemon half, reserving the spent half. Grind to a paste, then stir in the garlic.

2. Step 2

   For the chicken: Preheat the oven to 400 degrees.

3. Step 3

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

4. Step 4

   Rub the sumac paste all over the bird. 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. 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.

5. Step 5

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

6. Step 6

   Meanwhile, toast the hazelnuts in a small, dry skillet over medium-low heat until browned and fragrant. Cool, then coarsely chop.

7. Step 7

   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.