There is something about a chicken roasting in the oven that makes me feel like everything’s going to be ok. Such a simple, humble dish has an amazing power to reassure and comfort. And we could all use a little comfort right now.

This roast chicken is comfort food with a zesty attitude. The recipe comes from Adeena Sussman‘s new cookbook, Sababa. Adeena is a Tel Aviv based food writer and recipe developer. Sababa celebrates the fresh and sunny flavours and vibrant spices of Israel. It’s my new favourite way to make roast chicken. If you have never roasted an entire chicken, nothing could be simpler. Even though we are just 2 at home now, I roast a whole chicken at least once a week. Leftovers the next day are a gift!

Spices figure prominently in this dish. Shallots and red potato wedges get a coating of olive oil and sumac. If you have never used ground sumac, you are missing out. Sumac is a bush that grows in the Middle East. The bright red berries are harvested, dried and ground into a coarse powder with a tangy lemony flavour. It’s much less astringent than lemon juice and adds a light pop of tartness. It’s widely available in Middle Eastern stores and if you’re in Canada, Bulk Barn carries it.

The second spice that makes an appearance is za’atar, which is actually a spice mixture. Za’atar gets mixed with lemon zest and olive oil and massaged into the chicken skin. I love this dish because you roast the chicken and the veggies all in one pan. The fat from the chicken coats the potatoes and the ones at the edge get super crispy.

Be patient and let the chicken rest for at least 10 minutes once it’s done before you try to carve it. Served with a green salad, you have a complete meal.