Chicken with lemons, sumac & spiced yogurt

Chicken with lemons, sumac & spiced yogurt

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(7 ratings)

By

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Cooking time

Prep: 10 mins Cook: 1 hr, 30 mins

Skill level

Easy

Servings

Serves 4

Love roast chicken but want to give it a summer twist? John Torode, MasterChef judge and chef shows you how

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
537
protein
56g
carbs
12g
fat
30g
saturates
10g
fibre
1g
sugar
11g
salt
0.66g

Ingredients

  • 1 large free-range chicken (about 1½ kg/3lb 5oz in size)
  • 3 lemons, cut into eights
  • handful black, pitted olives
  • 3 small shallots, peeled and left whole
  • 6 garlic cloves, peeled and squashed
  • 2 tbsp sumac (see Know-how, below)
  • 1 tbsp vegetable oil

For the spiced yoghurt

  • 1 tsp each ground coriander and cumin
  • ½ tsp each ground turmeric and mustard seeds
  • ½ tsp chilli powder, mild or hot, depending on taste
  • 500g pot natural yogurt
  • 1 long red chilli, thinly sliced
  • bunch spring onions, sliced

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Method

  1. Heat oven to 200C/180C fan/gas 6. Two things happen to the chicken. First, season the inside. In a bowl mix the lemons, olives, shallots and garlic with half the sumac and some salt. Scrunch them all together and add 1 tbsp of water. Open the bird up and pour the mix into the cavity.
  2. Then the outside. Take the oil and the rest of the sumac and rub onto the chicken, massaging it into every part possible. Roast for 11⁄2 hrs or until cooked through and the juices run clear when a skewer is inserted into the thickest part of the leg.
  3. While the chicken is cooking, mix all the ingredients for the spiced yogurt with some salt – if you like it a little milder, deseed the chilli before slicing it. Carve the chicken and serve topped with a dollop of the yogurt.

Recipe from Good Food magazine, June 2011

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Comments

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kingthorpe's picture
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PS I served the olives with it and they were to die for!

kingthorpe's picture
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I used a boned, stuffed chicken (ordinary breadcrumb and herb stuffing) and it was really delicious! Spiced yogurt is the making of it definitely, but the sumac rub gives the bird a real flavour. Will make again soon.

zanzoun117's picture
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I have used sumac before with chicken breast cooked in the oven with lots of olives and onions (a middle eastern recipe). This is the first time I use sumac with a whole chicken and what an amazing treat it turned out to be! Brilliant idea for a sunday lunch with friends or family.

alisonainsworth's picture
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I made this last week for a roast with a lighter touch and my family loved it. The dressing really makes it. I served it with the smashed rosemary potatoes and green beans with shallots and almonds suggested in the magazine (plus sweetcorn as an extra veg). There wasn't a scrap left and I'll be serving it to friends next week.

food11's picture
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I made this for dinner tonight and it was delicious! I poured the fat away after taking the chicken out and deglazed the roasting tray with some boiling water - made a lovely jus to drizzle over the chicken. I served it with roasted vegetables (courgettes, aubergines, sweet potatoes and mixed peppers) and the yoghurt sauce went beautifully with everything. Will definitely be making again.

jaynemarshall2's picture
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lovely summery sunday luch, the dressing gives a lovely kick

poisonivy73's picture

No rating as I haven't tried this yet, but FYI, sumac seems to be commonly stocked in ethnic shops and bigger corner shops, particularly those that are Turkish or Middle Eastern. I picked mine up in the local Costcutter. It's great sprinkled on grilled veggies as well as meat. I will definitely be trying this recipe purely because it calls for sumac.

helenmoir's picture
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I couldn't find sumac in Tesco but used the zest of two lemons instead - which worked pretty well. My housemates seemed to enjoy it! The spiced yoghurt was particularly tasty.

petecuk's picture

I found Sumac in the foreign food asile in Asda!

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