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Oven-baked Chicken With Sumac & Tomato

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This fragrant baked chicken dish can easily be turned into a one-dish meal by adding vegetables such as quartered onions, green beans, baby marrow, etc. to it.

1 kg chicken portions, skin on and bone in
15 ml butter or coconut oil, melted
2.5 ml salt
10 ml Sumac
250 g cherry tomatoes

Garnish
15 g flatleaf parsley, finely chopped

To serve
350 g Woolworths Babymarrow Spaghetti
10 g butter or coconut oil
salt and freshly ground black pepper

  1. Preheat the oven to 180°C and grease a large oven roasting dish.
  2. Place the chicken pieces in a single layer in the roasting dish.
  3. Brush the skin-side of the chicken pieces with butter or coconut oil.
  4. Season the chicken pieces on both sides with the salt and sumac.
  5. Cover the roasting dish with foil and roast the chicken for 45 minutes.
  6. Remove the roasting dish from the oven and add the tomatoes.
  7. Remove the foil and return the dish to the oven.  Increase the temperature to 200°C and roast for a further 20 minutes to crisp up the skin.
  8. Meanwhile, melt the butter or coconut oil in a saucepan and add the babymarrow spaghetti.
  9. Stir-fry until cooked and season with salt and freshly ground black pepper.
  10. Garnish the chicken with parsley.
  11. To serve, spoon the babymarrow spaghetti onto a large serving platter and top with the chicken pieces.  Alternatively, spoon the babymarrow spaghetti onto individual plates and top with the chicken.

4 servings

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