This sumac spatchcock chicken recipe is juicy and full of flavour. A favourite spice in the Middle East, sumac has a fantastic tart flavour that elevates almost any dish.
We recommend pairing this chicken with lemon potato wedges and a Moroccan salad. Find the recipe for these optional sides below.
Sumac Chicken Temperatures
- The safe cooked temperature for chicken is 74 °C
- Chicken rises in temperature as it rests. For juicy results, remove from the oven at 68 °C
Ingredients
Serves 4/6
- 2kg spatchcock chicken
- 6 tbsp sumac, plus extra for dressing
- 6 garlic cloves, minced
- Bunch fresh thyme
- 150ml olive oil
- Sea salt flakes, for seasoning
- Black pepper, for seasoning
Directions
- Pick the thyme leaves and mix with the sumac, garlic, olive oil and seasoning.
Rub the mixture all over the chicken. Leave for at least 30 minutes. - Preheat the oven to 220 °C/ 200 °C fan / gas 7.
Keep pushing the chicken down to make sure as much of the skin as possible is in contact with the pan.Remove from the heat and transfer to a roasting dish. Turn the bird over and spoon over any leftover juices. - Transfer to the oven. Roast for 10 minutes then baste with the pan juices.
- Cook until the internal temperature reaches 74 °C. We used our DOT Digital Oven Thermometer to monitor the temperature and alert us when it had reached 74°C, then spot checked the chicken with the Thermapen to ensure it had come to temperature throughout.
- Remove from the oven, spoon over the pan juices and sprinkle over some more sumac.
- Allow to rest for at least 20 minutes.
Recommended Sides for Sumac Chicken
Lemon potato wedges
Ingredients
- 1kg potatoes (Maris Piper)
- 350ml low sodium chicken stock
- 120ml olive oil
- 80ml lemon juice
- 5 garlic cloves, finely grated
- 1 tbsp dried oregano
- 2 tsp salt
Directions
- Preheat oven to 200 °C/ 180 °C fan / gas 6.
- Peel the potatoes and cut into thick wedges.
- Place the potatoes in a roasting pan with all the other ingredients. Toss well.
- Roast for 20 minutes before turning the potatoes. Roast for a further 25 to 30 minutes until the liquid is mostly absorbed.
Moroccan Salad
- Handful raw pistachios, unsalted and shelled
- 3 tbsp fresh lemon juice
- 80ml olive oil
- Salt
- 450g carrots, peeled, and coarsely grated
- Large handful fresh coriander
- Handful cup dried cherries (or cranberries)
Directions
- Toast the pistachios on a baking tray, tossing occasionally, until golden brown. This should take around 6–8 minutes.
- Leave to cool then chop coarsely.
- Whisk the garlic, lemon juice and oil together and season with salt.
- Just before serving add the carrots, picked coriander and pistachios. Sprinkle cherries on the top.
Laura Tulloch
Thermapen Chef & Caterer - @laura_sussexfoodie
"I love my Thermapen, it really helps me cook with confidence. As a caterer the health and safety of everyone you cook for is paramount, but that doesn't mean you have to compromise with your cooking. A simple reassuring check with the Thermapen throughout the process is all that's needed to allow you to enjoy, and confidently serve what you've made."
