2tablespoonsextra-virgin olive oilplus more for drizzling
1tablespoonground sumac
1tablespoonkosher salt
Finely ground black pepper
1tablespoonfresh thyme leavesplus more for serving
4garlic clovesgrated
1(4 to 5 pound)chicken
1lemonquartered
Instructions
Season The Chicken: Combine the oil, sumac, salt, thyme leaves, and garlic in a bowl and mix until well combined. Rub the chicken inside and out (and under the skin) with the mixture. Put a few turns of freshly ground black pepper all over the chicken. Squeeze the lemon quarters all over the chicken then place them in the cavity. Otherwise, let it rest uncovered at room temperature.
Roast The Beets: Heat oven to 475°F and arrange a rack in the middle. Meanwhile, lay a piece of foil on a rimmed baking sheet. Drizzle beets with some of the oil, season with a pinch of salt, and roast until a pairing knife comes out easily, about 1 hour. Meanwhile, place a large cast-iron or other heavy, ovenproof skillet in the oven and heat at least 15 minutes.
Roast The Chicken: Using a sharp knife, cut the chicken skin connecting the legs to the body. Splay the thighs open until you feel the joint pop on each side. Carefully transfer chicken, breast-side up, to the hot skillet. Press down on the legs so they rest flat on the bottom of the pan and drizzle all over with a spoonful of oil.Roast for 30 minutes. Rotate the pan 180° then continue to roast the chicken until the thigh meat is no longer pink, 15 to 20 minutes more (for a total cooking time of 45 to 50 minutes).Remove chicken from oven, tent loosely with aluminum foil, and let chicken rest for 5 minutes before carving.