If you haven’t tried sumac yet, this lemon chicken recipe is the perfect opportunity to explore this garnet-hued spice with a tart, earthy flavor. The wine-infused, garlicky pan sauce is made to drizzle over the crisped-up chicken skin, or you can simply mop it up with bread. If you have extra time, take a few moments to grill the chicken before placing it in the oven. Either way, this one-pan dish will likely become a favorite in your home.
- 3 tablespoons olive oil
- Juice of ½ lemon
- 2 teaspoons sumac
- ½ teaspoon sea salt
- 4 bone-in chicken thighs
- 2 bone-in chicken drumsticks
- 2 chicken breasts, skin-on, bone-in
- 6 cloves garlic, peeled and crushed lightly
- ½ cup dry rosé
- ½ lemon, sliced thin (4–5 slices)
- 1 tablespoon Italian flat-leaf parsley leaves, chopped fine, for garnish
Cut chicken breasts into 4 pieces. Set aside.
Set rack in lower third of oven. Heat oven to 400ºF.
In small bowl, whisk 1 tablespoon olive oil, lemon juice, sumac and salt. Set aside. In 12-inch, heavy ovenproof skillet (preferably cast iron), warm 2 tablespoons olive oil over medium-high heat. When glistening, add chicken, skin-side down. Sear chicken, undisturbed, until crisp and bronze, about 5 minutes. Using kitchen tongs, transfer chicken to dish. Drain excess oil from skillet.
Arrange chicken in skillet, skin-side up. Drizzle sumac sauce on top, and tuck garlic between chicken pieces. Pour wine over chicken, and add lemon slices. Place skillet in oven and cook for 40 minutes. Baste with pan juices halfway through and before serving.
Garnish with parsley. Serve with steamed basmati rice, flatbread, roasted potatoes or cauliflower. Serves 4.
A savory Italian rosato will place nicely with the earthy, tart sumac. Try the Castello di Bossi 2018 Rosato from Tuscany.