Sumac Chicken Recipe
Total Time
2 hours and 5 minutes
Prep Time
1 hour and 20 minutes
Cook Time
45 minutes
Rating
5 out of 5 stars
(18)
Ingredients
4 servings
- 1/8 cup Meyer lemon juice, plus 1 Meyer lemon sliced thin (or use regular lemons)
- 1/8 cup extra virgin olive oil
- 1 and 1/2 tablespoons sumac
- 1/2 teaspoon allspice
- 1 teaspoon dried thyme
- 1 teaspoon cumin
- 1/4 teaspoon black pepper
- 5 cloves garlic- grated, pressed or finely minced
- 1 1/2 teaspoons kosher salt
- 3 pounds chicken thighs, bone-in (about 6 thighs) or use legs
- 1 pound of potatoes, thin-skinned, sliced 1/8 inch rounds (potatoes are optional)
- 1 red onion, cut into thin slices
- 6-8 sprigs of fresh thyme
- Aleppo pepper- garnish ( or chili flakes)
- fresh parsley leaves coarsely chopped for serving
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Preparation
Step 1
Make the marinade
Step 2
In a small bowl mix olive oil, Meyer lemon juice, sumac, allspice, dried thyme, cumin, pepper, garlic and salt.
Step 3
Marinate the chicken
Step 4
Pat chicken dry. Cut 2 small slits in the skin of each thigh to allow the marinade to fully penetrate. Rub each piece of chicken, coating all sides well with the sumac marinade. Cover and let marinade in the fridge 1-3 hours. Let chicken rest at room temp for 1/2 hour before baking.
Step 5
Heat the oven to 425F degrees.
Step 6
Assemble
Step 7
spread lemon slices on the bottom of the baking pan. Add a few springs of thyme over the lemon slices. and place the chicken pieces, skin side up, over the sliced lemons and thyme.
Step 8
Optional potatoes
Step 9
In a medium bowl, toss potatoes and onion slices with salt and a drizzle of olive oil. Tuck in the potato slices and onion in between the chicken.
Step 10
Bake the chicken
Step 11
Place in the middle of a hot oven and roast for 25 minutes, rotate the pan, and bake 20 minutes more, until chicken is cooked through, reaching 170F in the thigh, and skin is brown. To increase crispiness, broil for a few minutes under careful watch so as not to burn.
Step 12
To serve
Step 13
spoon a little of the sauce from the pan, over the chicken, garnish with fresh parsley, thyme sprigs and sprinkle with Aleppo pepper (optional).
Step 14
Save recipe for the next time?
