A rub-down with tart, bracing herbs and a tenderizing brine make this super juicy sumac roasted chicken worth the wait:
Marinate the chicken: In a small pot, bring 4 cups of water to a boil. Remove from the heat and stir in the salt, sugar, peppercorns, 5 of the rosemary sprigs, 5 of the thyme sprigs, the smashed garlic, and the slices from 3 of the lemons. Pour into a large bowl, add 8 cups of cold water, then submerge the chicken in the brine, cover with plastic wrap, and refrigerate for 12–36 hours.Position a rack in the center of the oven and preheat to 400°F.
Using your fingers, gently separate the skin from the flesh and rub the sumac mixture under the skin beneath the breasts, thighs, and drumsticks. Transfer breast-side up to the roasting pan with the garlic bundles.In a bowl, stir together the chopped garlic and remaining rosemary, thyme, lemon slices, and olive oil. Stuff the cavity with the rosemary, thyme, and lemon, then rub the outside of the chicken all over with the oil mixture and season with salt and black pepper to taste.
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