Sumac and Thyme Roasted Chicken with Grilled Citrus

Photograph by Amber Breitenberg

I was inspired to create my own version of Sumac & Thyme Roasted Chicken after trying out Cooking LSL’s recipe. The combination of sumac, orange, lemon, & thyme is a light but zesty marriage of flavors!

Ingredients

1. 12 Chicken wings & drums [6 each] or 6 bone-in, skin-on chicken thighs

2. 10 sprigs fresh thyme

3. 2 tablespoons sumac

4. 1/4 cup extra virgin olive oil

5. 1 tablespoon fresh squeezed lemon juice

6. 1 tablespoon fresh squeezed orange juice

7. 2 oranges, sliced

8. 2 lemons, sliced

9. Salt & Pepper to taste

Prep time: up to 2 hours & 30 minutes

Cook time: 45 minutes

Total time: up to 3 hours & 15 minutes

Servings: 12 chicken wings/drums or 6 bone-in chicken thighs

Steps

1. Remove thyme leaves from the stems.

2. Thinly slice lemons & oranges, leaving enough leftover to squeeze into the marinade.

3. In a bowl, mix together olive oil, lemon juice, orange juice, thyme leaves, sumac, salt & pepper.

4. Pat chicken dry & season generously with salt & pepper. Then place chicken in a plastic bag & coat with marinade. Let chicken sit in fridge for up to 2 hours, 1 hour minimum for best flavor.

5. Once chicken is marinated, preheat oven to 375 [F] degrees. Spread out sliced lemons & oranges on a baking tray & then arrange chicken on top of citrus.

6. Bake for 45 minutes or until chicken is golden & crispy, & citrus is roasted but still juicy. Rotate sheet halfway through baking.

7. Serve coated with remainder cooked marinade from baking tray, a few fresh sprigs of thyme & a squeeze of fresh lemon juice.