2–3Tbspolive oil, I use a mild extra virgin, divided
5spring onions (green onions/scallions), white and light green parts cut into 3 cm (1 in) sticks, dark green parts thinly sliced (2–3 Tbsp of the dark green part suffices)
6tspsumac, divided
2chicken legs, or breasts, skin on
salt and pepper
How I make it
Preheat the oven to 200 °C.
Mix the white and light green spring onion sticks with 1-2 Tbsp olive oil, 1 tsp sumac and some salt and pepper. Place in a roasting tin which will accommodate the chicken snugly.
Rub 1 Tbsp olive oil onto all sides of the chicken. Season and add 2 tsp sumac to each piece (1 tsp on the underside and 1 tsp on the top of each piece). Transfer to the roasting tin, skin-side up.
Leave to roast high up in the oven until the chicken is done, typically 25-30 minutes or more for legs, a little less for breast. If using chicken breast, I recommend using an electronic roasting thermometer and remove the chicken when its core temperature is 67 °C. This ensures the chicken is cooked through but not overcooked (It should reach 74 °C after resting). If using legs, eave a few minutes extra if unsure and make sure the juices run clear before removing from the oven.
Leave the chicken to rest for 5-10 minutes. Sprinkle on the final 1 tsp of sumac before serving.
Did you make this recipe?I'd love it if you'd be kind enough to leave a rating and a short comment.