Preheat the oven to 450℉.

Rinse the chicken thoroughly. Pat dry and place on a sheet pan.

Mix sumac, parsley, juice and zest of lemon, ½ teaspoon salt, pepper and 2 tablespoons evoo in a small bowl.

Use your hands to thoroughly rub the chickens inside the cavity and out with the sumac mixture. Stuff a half head of garlic inside the cavity of the chicken and place the other half face down on sheet pan. Tuck the wings under the body of the chicken tie the legs together (this will help keep the shape a little nicer and make the chicken cook all at the same time).

Roast the chicken for 20 minutes at high heat.

Remove chicken from oven and scatter the chickpeas and broccoli onto the pan. Drizzle with remaining 1 tablespoon evoo, salt and pepper. Turn down the oven temperature to 250℉ and slow roast until a thermometer inserted into the thigh registers 160℉ ( about 1 hour). Remove from the oven and loosely cover with foil. Allow the chicken to rest before carving.

To carve the chicken, (You CAN do this part!) cut the string off of the chicken and remove the vegetables and lemon. Cut down the center along the breast bone on both sides. Remove the breast bone. Pull the chicken apart slightly to expose the back bone. Cut along both sides of the backbone and remove it. Cut the bird into quarters and place a serving platter with the chickpeas and broccoli and serve with the roasted garlic.