Sumac & Charred Lemon Chicken Thighs With Tzatziki

Name: Sumac & Charred Lemon Chicken Thighs With Tzatziki
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Middle-Eastern Inspired
Ingredients: 1 Lemon; 8 Chicken Thighs; 2 Tbsp Extra Virgin Olive Oil; 1 Tbsp Sumac; 1 Cucumber; 200g Greek Yoghurt; 1 Garlic Clove; 1 Lemon; Handful Mint Leaves; Handful Dill; 2 Tbsp Extra-Virgin Olive Oil

4.5

Notes

55 mins cook

Juicy roast chicken thighs with a tzatziki sauce. A proper zingy recipe that’s packed full of flavour. Incredible as a midweek meal or as part of a larger spread for a dinner party.

Adam Bush

Heat the oven to 220°C fan. Cut the lemon into quarters, then each quarter in half again. Tip into a large roasting tin. Nestle in the chicken thighs skin-side up, drizzle over the oil and season well with salt and pepper. Finally scatter everything with the sumac and put into the oven to roast for 40 mins until the skin of the chicken is super crisp and the lemon wedges charred.

For the tzatziki, coarsely grate the cucumber into a sieve set over a bowl and scatter with flaky sea salt. Leave to drain for 15 mins, then squeeze any of the excess moisture out. Tip into a clean bowl. Spoon in the yoghurt, finely grate in the garlic and zest of the lemon, then squeeze in the juice. Roughly chop ¾ of the mint and ¾ of the dill leaves and scrape into the bowl along with a pinch of salt and lots of cracked black pepper. Drizzle in the oil and gently fold in.

Spoon some of the tzatziki onto the base of a plate and add on the chicken thighs, spooning over any juices from the tray. Scatter over the remaining herbs, squeeze over the jammy lemon wedges and drizzle with a little more oil. Serve with chips or a big green salad.

Serves

Lemon

Chicken Thighs

2 tbsp

Extra Virgin Olive Oil

1 tbsp

Sumac

FOR THE TZATZIKI:

Cucumber

200 g

Greek Yoghurt

Garlic Clove

Lemon

15 g

Fresh Mint

15 g

Fresh Dill

2 tbsp

Extra Virgin Olive Oil

Adam Bush

Adam is a chef, baker and food writer with a love of big, bold flavours. He trained in Michelin-starred kitchens, pubs and a bakery before turning his hand to recipe writing.

View Chef profile

Serves

Lemon

Chicken Thighs

2 tbsp

Extra Virgin Olive Oil

1 tbsp

Sumac

FOR THE TZATZIKI:

Cucumber

200 g

Greek Yoghurt

Garlic Clove

Lemon

15 g

Fresh Mint

15 g

Fresh Dill

2 tbsp

Extra Virgin Olive Oil

Adam Bush

Adam is a chef, baker and food writer with a love of big, bold flavours. He trained in Michelin-starred kitchens, pubs and a bakery before turning his hand to recipe writing.

View Chef profile

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Adam Bush

Adam is a chef, baker and food writer with a love of big, bold flavours. He trained in Michelin-starred kitchens, pubs and a bakery before turning his hand to recipe writing.

View Chef profile

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Sumac & Charred Lemon Chicken Thighs With Tzatziki

Adam Bush

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Adam Bush

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Adam Bush

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Adam Bush

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