Roasted chicken thighs with sumac, orange juice, garlic and thyme – Another one of my ‘one tray’ recipes, creating less to wash up later. The chicken thighs will be crispy on the outside and so tender on the inside.
Preparation time: 5 minutes. Cooking time: 50-60 minutes.
Ingredients (serves 4-6 people)
- 8 chicken thighs (bone and skin on)
- 2-3 small potatoes (skin on) sliced into 2cm thick pieces
- 4 garlic cloves minced
- 6-8 thyme sprigs
- 3 tbsp. sumac
- 1/4 cup of olive oil
- 1 orange (juiced)
- 1/2 lemon (juiced)
- Salt and pepper to taste
Preheat the oven to 190 degrees Celsius.
In a bowl, mix the olive oil, orange juice, lemon juice, minced garlic, sumac and thyme together to create a marinade.
- In a baking tray, layer the potato slices at the bottom of the tray and add salt and pepper.
- I prefer to leave the chicken thighs in the marinade over night in the fridge, but if you don’t have time then simply dip the thighs into the marinade and arrange on top of the potato slices (skin side up) in the baking tray.
- Roast in the oven for 50-60 minutes, basking the thighs with the marinade within the tray every 15-20 minutes to keep the moisture.
- Once the skin is crispy and the inside is tender, it’s ready to serve. Add more salt and pepper if required.
- Garnish with thyme and orange slices (optional).
- Serve with steamed broccoli, honey glazed carrots or oven roasted sprouts.