Description

Ingredients

• 🍗 Bone-in, skin-on chicken thighs and drumsticks: 1.2 kg (about 6–8 pieces / 2.6 lb) Original: 🍗 Bone-in, skin-on chicken thighs and drumsticks: 1.2 kg (about 6–8 pieces / 2.6 lb)
• 🥔 Waxy potatoes, 1 cm slices: 700 g (about 5 cups / 1.54 lb) Original: 🥔 Waxy potatoes, 1 cm slices: 700 g (about 5 cups / 1.54 lb)
• 🧅 Red or yellow onions, thin wedges: 300 g (2 cups / 10.6 oz) Original: 🧅 Red or yellow onions, thin wedges: 300 g (2 cups / 10.6 oz)
• 🫒 Extra-virgin olive oil: 60 ml (¼ cup / 4 fl oz) Original: 🫒 Extra-virgin olive oil: 60 ml (¼ cup / 4 fl oz)
• 🍋 Fresh lemon juice: 45 ml (3 tbsp / 1.5 fl oz) Original: 🍋 Fresh lemon juice: 45 ml (3 tbsp / 1.5 fl oz)
• 🧄 Garlic, finely grated: 12 g (4 cloves / 0.42 oz) Original: 🧄 Garlic, finely grated: 12 g (4 cloves / 0.42 oz)
• 🌸 Ground sumac: 18 g (3 tbsp / 0.63 oz) Original: 🌸 Ground sumac: 18 g (3 tbsp / 0.63 oz)
• 🧂 Fine salt: 12 g (2 tsp / 0.42 oz) Original: 🧂 Fine salt: 12 g (2 tsp / 0.42 oz)
• ⚫ Freshly ground black pepper: 2 g (1 tsp / 0.07 oz) Original: ⚫ Freshly ground black pepper: 2 g (1 tsp / 0.07 oz)
• 🌿 Ground coriander (optional): 2 g (1 tsp / 0.07 oz) Original: 🌿 Ground coriander (optional): 2 g (1 tsp / 0.07 oz)
• 🌶️ Chili flakes (optional): 1 g (½ tsp / 0.04 oz) Original: 🌶️ Chili flakes (optional): 1 g (½ tsp / 0.04 oz)
• 🌱 Fresh parsley, chopped, for serving: 10 g (¼ cup / 0.35 oz) Original: 🌱 Fresh parsley, chopped, for serving: 10 g (¼ cup / 0.35 oz)
• 🍋 Extra lemon wedges, for serving

Preparation

• Marinate the chicken In a large bowl whisk olive oil, lemon juice, garlic, sumac, salt, pepper, coriander, and chili flakes. Add chicken pieces and toss well to coat, working marinade under the skin where possible. Cover and marinate at least 30 min at room temperature or up to 12 h in the fridge.
• Prep the tray Heat the oven to 220°C (425°F). Line a large rimmed sheet pan with baking paper or lightly oil it. Spread potato slices and onion wedges over the tray. Spoon 2–3 tbsp of the marinade from the chicken bowl over the vegetables and toss to coat. Arrange them in an even layer.
• Arrange the chicken Place marinated chicken pieces on top of the potatoes and onions, skin side up, leaving a little space between pieces so they roast instead of steam. Pour any remaining marinade over the chicken.
• Roast high and hot Roast on the middle rack for 35–40 min, until the potatoes are tender and the chicken juices run clear. For extra crisp skin, move the tray to the upper rack and roast 5–10 min more, or switch to grill/broil for the last 2–3 min, watching closely. Internal temperature in the thickest part of the chicken should reach 74°C (165°F).
• Rest & finish Remove the tray from the oven and let the chicken rest 5–10 min so the juices settle. Sprinkle with chopped parsley and an extra pinch of sumac, and serve straight from the pan with lemon wedges.

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