This lemon and sumac chicken is easy to throw together but it’s still full of flavour and colour. It would taste amazing with a fennel and blood orange salad for a light summery lunch or with roast pumpkin for a more nourishing meal on a cold day. Kids and adults alike both love this.
Ingredients (serves 4-6)
4 free-range whole chicken legs
Handful of good quality black olives
Olive oil
2 tsp sumac
Large handful of sweet ripe cherry tomatoes
1 preserved lemon, sliced into thin rounds
Sea salt and freshly cracked or ground black pepper
Method
Preheat the oven to 180°C. Wash and dry the chicken pieces and place in a roasting dish. Scatter the black olives on top and drizzle with olive oil. Sprinkle with the sumac and some salt and black pepper.
Transfer the dish to the middle rack of the oven and cook for 30 minutes. Top with the cherry tomatoes and lemon slices then cook for a further 20-30 minutes – you want the tomatoes bursting, the lemons a little charred and the meat falling off the bone.
Serve fresh from the oven, piping hot.
Recipe from Nourish by Amber Rose, Sadie Frost and Holly Davidson (£19.99, Kyle Books). Photography by David Loftus
