This sumac-roasted chicken traybake is packed with flavour, plus it's low in calories and gluten free. Serve with zesty yogurt dressing, and you have yourself a quick and easy summer dish
Ingredients
8 chicken thighs
olive oil
2 tsp chilli flakes
1 1/2 tbsp sumac
2 tbsp ground cinnamon
1 tbsp ground cumin
100ml natural yogurt
2 tbsp white wine vinegar
1 lemon, zested and juiced
chopped to make 1 tbsp dill
1/2 clove garlic, crushed
Step by step
Heat the oven to 180C/fan 160C/gas 4.
Rub the chicken with 2 tbsp oil and season well. Mix the chilli flakes, sumac, cinnamon and cumin together then dust the chicken in the spices.
Put onto a large baking tray and roast for 45 minutes to 1 hour until the chicken is tender.
Whisk the dressing ingredients in a small bowl. Serve the chicken drizzled with the dressing.
