Roast Chicken with Sumac, Za'atar, and Lemon

Page 122

| Course Type: Main Courses

(1 review)

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I thought this was good with potential to be great. My issue was simple - too much liquid for my chicken to have the crispy skin I crave. I think the next time I make this I will use 1/2 the broth and maybe 1/2 a lemon. Yes, the pan juices were wonderful, but what's the point in roasting chicken when the skin is going to hold most of the seasoning/flavor/marinade but turn out flabby and unappealing?

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