© 2026 | http://angiesrecipes.blogspot.com
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© 2026 | http://angiesrecipes.blogspot.com
An easy chicken sheet pan recipe that can be marinated ahead of time and has an amazing Middle Eastern flavour. Sumac, known for its deep burgundy colour and lemony flavour, pairs beautifully with the deep, sweet notes of pomegranate molasses, creating a meal that’s exotic, exciting and deeply comforting. I have served it with a bulgur salad, but a rice pilaf or bread would be just great too. If you don’t want to use chicken legs, the recipe also works with a whole chicken, jointed into eight pieces.
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- Mix all the marinade ingredients together, rub well into the chicken legs and leave in the fridge for at least 3 hours and up to 24 hours.
- When you're ready to cook, take the chicken out of the refrigerator and let it come to room temperature. Meanwhile preheat the oven to 200C/400F.
- Place the chicken in a roasting tin, drizzle with the olive oil and scatter the sesame seeds over. Roast until the juices from the chicken run clear when it is pierced at the thickest part, and the internal temperature is 74C/165F, 35 to 40 minutes.
© 2026 | http://angiesrecipes.blogspot.com
© 2026 | http://angiesrecipes.blogspot.com
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2 comments:
...sumac is a weed tree here with red seed heads, is this the same?
Tom, I think that might be the poison sumac.
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