Roasted Sumac & Lemon Chicken

Preparation time: 
min -
Published on
August 7, 2019

An adaption of Ottenleghi’s famous Sumac Chicken. Sumac isn’t typically found in British kitchens, but I highly recommend you pop it on your next shopping list. It’s a spice (dried berry), with a sour taste and brings food to life —luckily it’s now widely available in supermarkets.


1 serving
A note on cooking

I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. In a large freezer bag, add all the ingredient, apart from 1 tablespoon sumac, pine nuts and parsley. Tightly seal the freezer bag, mix and massage all ingredients together.
    2. Leave to marinate for a few hours or in the fridge overnight.
    3. When ready to cook, preheat the oven to 200°C
    4. Transfer the chicken and marinate into a roasting tray—make sure the chicken is skin side up. Dust the chicken with the remaining one tablespoon sumac, and roast for 30–40 minutes until golden and cooked through.
    5. While the chicken roasts, toast the pine nuts in the oven for 5–7 minutes until golden (keep a close eye as they can burn easily).
    6. Transfer the chicken to a serving dish and garnish with toasted pine nuts, chopped parsley and season with salt and pepper.
    7. Eat hot or cold—perfect lunchbox filler!

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