Preheat oven to 200C. Rinse chicken, pat dry and place on a baking tray. Drizzle with oil, scatter with sumac, mint and lemon rind and season to taste. Stuff with lemon quarters and garlic and roast, basting occasionally, until chicken is golden and juices run clear when thigh is pierced (50 minutes-1 hour).
For pea hummus, blanch peas until just tender (4-5 minutes), drain, refresh and drain well. Process in a food processor with remaining ingredients, season generously and refrigerate until required.
For pea tabbouleh, soak burghul in a bowl of hot water until tender (4-5 minutes), then drain. Blanch peas until just tender
(3-4 minutes), drain, refresh and drain again. Blanch broad beans until just tender (2-3 minutes), drain, refresh, drain and peel. Combine burghul, peas, broad beans and herbs in a large bowl and refrigerate until required. Combine onion, lemon juice, garlic and sumac in a small bowl, stand until onion turns pink (1-2 minutes), add oil and season to taste. Just before serving add dressing to pea mixture and toss lightly. Serve chicken hot with pea tabbouleh and hummus.
This recipe is from the October 2012 issue of Australian Gourmet Traveller.