Sumac roasted chicken with honey-glazed quince

Although sumac is more commonly associated with Middle Eastern cuisine, it grows wild and quite readily in the United States. "With its bright and citrusy notes, sumac should definitely become a part of every kitchen's spice arsenal," chef Jammir Gray says.

Chef Jammir Gray
Compline Restaurant and Wine Bar, Napa

Ingredients

Chicken
1 (3- to 4-lb.) whole chicken
2 tbsp. kosher salt
2 tbsp. sumac
1 tsp. ground black pepper

Quince and garnish
3 to 4 quince, cored and cut into 1/8 wedges
4 oz. white pearl onions, halved
1/4 cup clover honey
2 cups baby spinach

Instructions

Using paper towels, dry chicken inside and out. Liberally season inside and out with salt, then season outside with sumac and pepper. Allow to sit in the refrigerator uncovered for at least 2 hours or overnight.

Preheat oven to 475 degrees. Place seasoned chicken on a roasting rack. Cook for 15 minutes, then reduce heat to 350 degrees and cook an additional 30 minutes or until internal temperature reaches 165 degrees. Remove from oven and let rest 15 minutes before slicing.

While chicken is resting, turn the oven back up to 475 degrees. Remove rack from roasting pan and discard any excess fat. Place quince and pearl onions in roasting pan. Drizzle with honey and season with salt and pepper. Roast for 15 minutes or until edges begin to turn brown.

Serve chicken on a bed of raw spinach with roasted quince and pearl onions.

Note: If you can't find quince, other fall/winter fruit such as persimmons or apples will pair beautifully with this chicken.

Serves 3 to 4