Sumac and Lemon Roast Chicken

Ingredients

• 8 chicken pieces or a whole chicken cut into pieces
• juice of half a lemon
• 1 tbsp sumac
• 5 cloves garlic (mashed)
• 1 tsp salt
• 2 tbsp olive oil
• 1 lemon (sliced)
• sprigs of fresh thyme

Instructions

1. 1

   Preheat oven to 180 degrees C

2. 2

   Mix the lemon juice, sumac, garlic, olive oil and salt together

3. 3

   Place the marinade and chicken pieces in a large freezer bag and mix/shake until the chicken is completely covered with the marinade

4. 4

   Place the lemon slices in a baking dish and top with a few sprigs of thyme

5. 5

   Lay the chicken skin side up over the lemon and thyme

6. 6

   Roast for about 50 minutes until chicken is cooked through and the juice runs clear when you pierce a thigh. To increase the crispiness of the skin place under the gill for a few minutes while keeping a close watch

7. 7

   To serve, spoon a little of the sauce from the pan, over the chicken, garnish with fresh thyme sprigs