This is one of my favorite recipes for an oven-roasted chicken. It’s so easy and quick to make, yet pretty much never fails to impress. I got this from Rick Stein and really could not come up with anything to make it any better (well, except that I skipped the garlic in the marinade which I don’t like). Although I usually try to only post recipes that somehow bear my own signature, I would find it a loss not to share this here.
A word on ingredients: Sumac certainly is the archetypical Turkish flavor, but it’s also widely spread in other Middle-Eastern cuisines. So are pomegranate molasses which are, amongst others, very much used in Persian cooking. And then there are sesame seeds – no need to say anything about their importance in Middle-Eastern dishes. So, for all I know, this dish might as well be put on an Arabien, Persian or Levantine menu.
- Any parts of chicken that you fancy, like legs (2-3), wings (6-8) or drumsticks (4-6), but they should have skin; or 1 freerange chicken, cut into 6-8 pieces (I recommend doubling the portions below for an entire chicken)
- 2 tablespoons of sumac
- 1 teaspoon of chili flakes
- 1 tablespoon of tomato paste
- 1 tablespoon of pomegranate molasses
- 1/2 teaspoon of salt
- 2-3 tablespoons of olive oil
- 1 tablespoon of sesame seeds
- Make a paste from the sumac, chili flakes, tomato paste, pomegranate molasses and salt.
- Rub the chicken with the paste and let marinate in the fridge for at least 2 hours or overnight.
- Pre-heat the oven to 180 degrees Celsius.
- Place the chicken in an oven dish, drizzle with olive oil and sprinkle the sesame seeds on top.
- Roast (uncovered) for approximately 45-50 minutes. Check occasionally and reduce the temperature if getting too dark.
- Serve, e.g., with grilled peppers, slow-cooked leek or a fresh green salad.