Lemon-Sumac Roasted Spatchcocked Chicken

Spatchcocking a chicken puts the breast and legs all on the same plane, so the meat cooks more evenly. Additionally, nearly every area of the skin gets direct heat exposure, which means better browning and crisping. We distribute a mix of butter, za’atar, lemon zest, salt and pepper both under and over the skin for deep seasoning. Burgundy-hued ground sumac, commonly used in Middle Eastern cooking, is made by pulverizing the dried berries of the sumac plant. Tangy and citrusy, it pairs well with lemon and is a component of za’atar, a dried herb and sesame blend that we also use to season this chicken. Look for both sumac and za’atar in well-stocked supermarkets, spice shops or Middle Eastern grocery stores.