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Roast Chicken with Sumac and Red Onion

Chicken thighs roasted with sumac, allspice and red onion, finished with pine nuts and parsley.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Resting 1 hour
Total Time 1 hour 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 8 bone-in chicken thighs skin on
  • 2 red onions thinly sliced
  • 4 tbsp olive oil
  • 2 cloves garlic crushed
  • 1 tbsp sumac plus extra to serve
  • 1 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 1 lemon juiced
  • 1 tsp salt
  • 2 tbsp pine nuts toasted
  • 1 handful parsley chopped
  • Flatbread to serve

Method
 

  1. Mix the chicken and onions with the oil, garlic, spices, lemon juice and salt. Marinate for at least 1 hour.
  2. Heat the oven to 200°C. Spread in a roasting tin, chicken skin side up.
  3. Roast for 35–40 minutes until the skin is golden and the chicken is cooked through.
  4. Sprinkle with pine nuts, parsley and extra sumac.
  5. Serve with warm flatbread to soak up the juices.

Notes

Sumac loses its tang when it gets old. Buy it in small amounts and keep it sealed.