What do you call it when your daughter attempts one of your recipes and you make one of her simple successes? Serendipity! She makes my chicken tikka masala and I make her simple roasted chicken with sumac. We exchange recipes, give each other tips and head to our respective kitchens.
The recipe starts by coating chicken thighs and legs with plentiful sumac, garlic, onion powders, some paprika, fresh thyme and salt. Sliced onions and sweet potatoes form a base on which the chicken roasts. Its as easy as that, a short hop from the oven to the table.
SUMAC DUSTED ROAST CHICKEN
DF, GF, VG, EF
Serves 4
6-8 pieces of Chicken Legs and Thighs
2 teaspoons Sumac
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon Paprika
2 tablespoons fresh Thyme leaves
1 teaspoon ground Black Pepper
3/4 teaspoon Kosher Salt
1 tablespoon Olive Oil
2 large Onions
4-5 Sweet Potatoes
Pat chicken pieces dry.
Sprinkle chicken with sumac, garlic powder, onion powder, paprika, thyme leaves, pepper and 1/2 teaspoon salt.
Heat oven to 375F/200C.
Slice onion thinly.
Peel sweet potatoes and cut into 2" pieces.
Paint the bottom of a baking dish with the olive oil.
Scatter onion and sweet potatoes over oil.
Season with remaining 1/4 teaspoon salt.
Place the chicken on top of the onions.
Bake chicken uncovered for 35-40 minutes.
Enjoy the chicken piping hot from the oven.
Any leftovers can be made into soup the next day.
The chicken is succulent, tender, tasty and juicy. An effortless roast becomes a treasured recipe...Thank you Shauna!
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