Sumac roast chicken

I made it with brown rice, brown butter corn with whipped feta and yoghurt, and lemon wilted garlic chard with butter beans

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Make the marinade: In a small bowl mix olive oil, lemon juice, sumac, allspice, dried thyme, cumin, pepper, garlic and salt.

Step 2

Marinate the chicken: Pat chicken dry. Rub chicken, coating all sides well with the sumac marinade. Cover and let marinade in the fridge 1-3 hours. Let chicken rest at room temp for 1/2 hour before baking.

Step 3

Heat the airfryer to 200C degrees

Step 4

Assemble: spread lemon slices on the bottom of a baking pan. Add a few springs of thyme over the lemon slices. and place the chicken, skin side up, over the sliced lemons and thyme.

Step 5

Optional potatoes: In a medium bowl, toss potatoes and onion slices with salt and a drizzle of olive oil. Tuck in the potato slices and onion around the chicken.

Step 6

Bake the chicken: Place in the airfryer and roast for 50 minutes, rotating the pan half way through.

Step 7

Put the roasting pan on the stove with a sprinkle of chicken stock, some flour and water and whisk to form a gravy.

Step 8

To serve: spoon a little of the sauce from the pan over the chicken, garnish with fresh parsley, thyme sprigs and sprinkle with Aleppo pepper (optional).