Sesame, Lemon & Sumac Chicken


  • 6 Chicken Thighs
  • 2 Whole Lemons

For the Marinade:

  • 6 Chicken Thighs
  • 1 Tablespoon of Sumac
  • 3 Tablespoons of Olive Oil
  • Juice of 1 Lemon
  • 3 Cloves of Garlic, Minced
  • 1/2 Teaspoon of Chilli Flakes
  • 1 Tablespoon of Sesame Seeds
  • Pinch of Sea Salt

This is such an easy dinner with masses of flavour. The juices make the best instant sauce, it’s incredibly delicious over quinoa. I love how crispy the skin gets and the sumac, lemon and sesame are a winning combination. You can throw this together at the last second or leave it to marinate overnight, either way it only takes seconds to prepare.

Sesame, Lemon & Sumac Chicken 4

Preheat the oven to 200’C.

Add all of the marinade ingredients (except the chicken thighs!) to a bowl and mix well.

Place the chicken thighs in a roasting tray and pour the marinade generously over them. Then leave them to marinate in the fridge as long as you can.

Slice the lemons into wedges and place them between the chicken thighs. Place the tray into roast at 200’C. After about 30 minutes, spoon the juices over the chicken and then sprinkle on the sesame seeds. Pop them back in the oven for about another 10 minutes, until cooked through with crisp skin.

Plate the chicken. Squeeze the roasted lemons into the juices in the tray and serve poured over the chicken.

5 Comments to Sesame, Lemon & Sumac Chicken

  1. Joyce Buckley says:

    Where can I buy Sumac? Live in Blackrock?

  2. Eshika Roy says:

    I literally started having hunger pangs halfway through the post. It looks amazing and I bet it also tastes delicious too. It is the perfect dish to for this weekend.Looking forward to reading more delectable recipes in the upcoming posts.

  3. Liz says:

    This looks delicious and I’d love to make it for my husband- he’s the only carnivore in our household. What is the best way to make this for just one person? Divide the amounts up or can I make the whole batch and freeze? Many thanks

    • Indy Power says:

      You can easily divide the amounts up (I would only half the marinade even if you want to more than half the chicken, the more marinade the better!) I wouldn’t recommend freezing this one as the crispy skin makes it!x