Pucker-Up Lemon Sumac Chicken with Lemon Herb Board Sauce

Directions

1. For the chicken Have the butcher spatchcock the whole chicken, or do it yourself by cutting out the backbone, then flattening the chicken until you hear the breastbone pop. A whole chicken cooks much faster this way!
2. Combine salt, oregano, turmeric, sumac, paprika, ras el hanout, black pepper and fresh thyme.
3. Rub spice blend into chicken thoroughly, including under the skin.
4. In a large baking dish, place the smashed garlic cloves, sliced onions, and the sliced lemons on the bottom. Place the chicken on top of the lemons.
5. Bake at 350° F for approximately 1 hour, or until the internal temperature reaches 160-165° F. Check at the 20 minute mark and tent with foil if the skin is already browned.
6. When the chicken is done, remove from the oven to rest and make the board sauce. Board sauce is made on a cutting board with the juices from cooking and other ingredients. The juices from the cooked chicken or meat combine with the other ingredients to make a fantastic sauce.
7. For the board sauce On a cutting board with channels (less messy), chop the cooked lemons and garlic from the chicken dish. Mix with the parsley and mint. Remove 4 tablespoons of juices from the bottom of the cooked chicken dish and combine them with the honey. Add salt and pepper to taste, then add to the lemon-herb mixture, and place the chicken on top to complete resting.
8. After 15 minutes of resting, carve chicken and serve with the board sauce.