Lemony Sumac Chicken Traybake

Like a lot of the best tasting recipes, this came about as a result of a fridge clear out. Gorgeous flavours and the ingredients can be swapped about depending on what you have in the fridge.

I originally made this for my husband and I to have one evening that I was going to be late home from work, I needed something that could be just popped in the oven, but the children came flocking round once we sat down and there was much tasting, munching and grumbling that our dinner was nicer than theirs so I had to agree to make it for them the following night!

I used free range chicken drumsticks in this, makes it very economical, you could also use a mixture of drumsticks and thighs.

Ingredients;

1 small bag of baby potatoes ( or new potatoes as soon as they are out)

6 free range chicken drumsticks

1/2 a chorizo sausage, cut into  large discs

1 red pepper, sliced

1 yellow pepper sliced

1 red onion quartered

Handful of cherry tomatoes

Heaped tablespoon of Sumac ( sold in most supermarkets now)

Rapeseed oil

1 Lemon, juice and zest

Method

Place all the ingredients, except for the Sumac, Oil and Lemon in a large oven proof dish. 

Drizzle over some rapeseed oil and mix everything together, squeeze over the lemon just and add the lemon zest and mix again. 

Season with salt and pepper. 

Now take the drumsticks out of the mix and arrange them on top of the rest of the ingredients. 

Sprinkle over the sumac.

Cover the dish loosely with tin foil and cook in an oven preheated to 180 for 40 minutes, remove the tin foil and cook for another 20 mins, check and ensure the potatoes are cooked ( they tend to be the slowest)

The chorizo and tomatoes make the most delicious sauce that coats the potatoes in this dish.

While this is cooking enjoy some of the glorious sunshine that we are currently basking in. 

Serve with some peas for a delicious easy dinner that won’t have you tied to the stove.