Sumac Chicken WITH Black Gremolata & Tomato Salad
- 15m Prep Time
- 40m Cook Time
- 55m Ready In
Roasted chicken thighs and drumsticks seasoned with sumac and thyme, served with a black olive gremolata and a fresh tomato salad. A flavorful and satisfying meal.
Ingredients
- 3 tbsp olive oil
- 3 4/13 lbs chicken thighs and drumsticks on the bone
- 1 1/10 lbs small new potatoes
- 1 red onion peeled and quartered
- 1 garlic bulb
- 1 tbsp sumac
- 2 tsp dried thyme
- sea salt
- freshly ground black pepper
- 3 oz pitted black olives
- 1 dried red chilli
- 1/4 tsp sumac
- 1 large handful of parsley leaves
- 1 large handful of dill
- 3 tbsp olive oil
- 2 tsp best sticky sweet balsamic vinegar
- 0.5 lemon juiced
- 1 15/16 oz walnut pieces
- 2/3 lbs mixed tomatoes
- 2 tbsp best sticky sweet balsamic vinegar
- 2 tbsp olive oil
- 1 pinch sugar
Nutrition (per serving, estimated)
Estimated based off 15 of 22 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1996 mg
- Iron: 144 mg
- Magnesium: 4231 mg
- Phosphorus: 12101 mg
- Potassium: 86256 mg
- Zinc: 67.5 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 tbsp olive oil
- 3 4/13 lbs chicken thighs and drumsticks on the bone
- 1 1/10 lbs small new potatoes
- 1 garlic bulb
- 1 tbsp sumac
- 2 tsp dried thyme
- sea salt
- freshly ground black pepper
- 3 oz pitted black olives
- 1 dried red chilli
- 1/4 tsp sumac
- 1 large handful of parsley leaves
- 1 large handful of dill
- 3 tbsp olive oil
- 2 tsp best sticky sweet balsamic vinegar
- 1 15/16 oz walnut pieces
- 2/3 lbs mixed tomatoes
- 2 tbsp best sticky sweet balsamic vinegar
- 2 tbsp olive oil
- 1 pinch sugar
Prepare
- 1 red onion, peeled and quartered
- Juice 0.5 lemon
Let's Cook
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Step 1.
Preheat the oven to 200°C/400°F/Gas 6. Rub a little of the olive oil over the base of a roasting tin. Add the chicken thighs and drumsticks, new potatoes, and quartered red onion. Smash open the garlic bulb, remove 1 clove for the gremolata, and scatter the remaining garlic cloves over the chicken.
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Step 2.
Season the chicken with sumac, dried thyme, and a good pinch of salt and pepper. Pour the remaining olive oil over everything and mix well to coat. Roast for 35–40 minutes until the chicken is cooked through and tender, and the potatoes and onions are golden brown.
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Step 3.
While the chicken roasts, make the gremolata: peel the reserved garlic clove and place it in a mini food processor or blender. Add the pitted black olives, dried red chilli, sumac, parsley, dill, olive oil, balsamic vinegar, and a pinch of salt and pepper. Squeeze in the lemon juice and blend to a coarse paste. Transfer to a serving bowl, stir in the walnut pieces, cover, and set aside to let the flavors intensify.
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Step 4.
While the chicken roasts, make the tomato salad: cut the mixed tomatoes into different shapes and sizes and place them in a serving bowl. Add the balsamic vinegar, olive oil, a pinch of sugar, and salt and pepper. Toss to combine, cover, and set aside to allow the tomatoes to absorb the seasonings.
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Step 5.
Serve the roasted chicken and potatoes with the black gremolata and tomato salad.