SUMAC CHICKEN TRAY BAKE

SUMAC CHICKEN TRAY BAKE

A one-pan dinner infused with brightness and warmth. This tray bake delivers maximum flavour with minimal effort. As everything roasts together, the sumac permeates the chicken and vegetables while the sliced lemons soften and caramelise into sweet, jammy bites.

Ingredients

  • 6 chicken thighs (bone-in, skin-on)

  • 1½ tbsp sumac

  • 3 tbsp olive oil

  • 3 garlic cloves, smashed

  • 1 red onion, cut into wedges

  • 2 potatoes, cut into chunks

  • 1 lemon, thinly sliced

  • Salt and freshly ground black pepper

  • Fresh coriander, roughly chopped, to garnish

Method

  1. Preheat oven to 200°C.

  2. In a large bowl, toss chicken, potatoes and onion with olive oil, garlic, sumac, salt and pepper.

  3. Arrange on a baking tray and scatter over the sliced lemon.

  4. Roast for 40–45 minutes until the chicken skin is crisp and golden and the potatoes are tender.

  5. Spoon over pan juices and finish with chopped coriander before serving.

The result is bright yet deeply savoury — citrus, warmth and caramelisation in perfect balance.

Back to blog