1 chicken, divided into 4 or you can use just breasts or legs
2 lemons – zest of 1, juice of both
2 cups packed chopped fresh herbs – I used a combination of mint, parsley, basil, rosemary and tarragon
8 cloves garlic
1/2 cup olive oil
2 tsp sumac
1/4 cup kalamata olives, sliced
Freshly ground pepper
Silan (date syrup) for drizzling
In a bowl, mix lemon zest and juice, fresh herbs, garlic, olive oil, sumac, pepper and kalamata olives. Reserve a few tbsp of mixture for garnish (alternatively just sprinkle on a few fresh herbs once cooked). Spread the remaining herb mixture all over the chicken pieces, including under the skin. Throw remaining squeezed lemons into the pan. Let marinate for 1-8 hours.
Bake at 400° for about 40 minutes – check your chicken because every oven is different. You can broil for 2 minutes at the end to get a the chicken nicely browned.
Drizzle on silan before serving and garnish with remaining her mixture.