Sumac Chicken with Lemon and Potatoes
Sumac Chicken with Lemon and Potatoes
Ingredients
- 1/8 cup Meyer lemon juice, plus 1 Meyer lemon sliced thin
- 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 or use legs
- 1 pound potatoes, thin-skinned, sliced 1/8 inch rounds
- 1 red onion, cut into thin slices
- 6–8 sprigs fresh thyme
- Aleppo pepper- garnish
- fresh parsley leaves coarsely chopped for serving
Instructions
- 1
Make the marinade: In a small bowl mix olive oil, Meyer lemon juice, sumac, allspice, dried thyme, cumin, pepper, garlic and salt.
- 2
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.
- 3
Cover and let the chicken marinate in the fridge for 1-3 hours.
60 min - 4
Let chicken rest at room temperature for 1/2 hour before baking.
30 min - 5
Heat the oven to 425°F.
- 6
Spread lemon slices on the bottom of a 2.5-3 quart brazier or 9 x 13 baking pan. Add a few sprigs of thyme over the lemon slices and place the chicken pieces, skin side up, over the sliced lemons and thyme.
- 7
In a medium bowl, toss potatoes and onion slices with salt and a drizzle of olive oil. Tuck the potato slices and onion in between the chicken.
- 8
Place the pan 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 170°F in the thigh, and skin is brown.
25 min - 9
If desired, broil for a few minutes under careful watch so as not to burn.
- 10
Spoon a little of the sauce from the pan over the chicken, garnish with fresh parsley, thyme sprigs and sprinkle with Aleppo pepper (optional).
Nutrition
Per serving
