Crispy Skinned Chicken

Try making this recipe for the perfect 'Saturday night in' fodder.  It's quick to prepare - the chicken can be made ahead of time and stored in the fridge, which will only intensify the flavours.  Double or triple the recipe if you've got friends or family to cater for.

Serves 2

600g chicken wings, thighs and drumsticks - preferably free range
2 garlic cloves, crushed
1 heaped tsp sumac
1 heaped tsp hot paprika
Zest of ½ lemon
2 sprigs thyme, leaves picked
½tsp sea salt
2tbsp olive oil

Parsley Salad
400g heritage tomatoes, chopped
25g sun dried tomatoes, chopped
1 small red onion, finely diced
1 garlic clove, crushed
1tbsp capers, chopped
Zest ½ lemon
Juice 1 lemon
1tbsp olive oil
Sea salt and cracked black pepper
100g flat leaf parsley, leaves and stalks, roughly chopped


Preheat oven to 200C

Mix the crushed garlic, sumac, paprika, thyme, lemon zest sea salt and olive oil together. Diagonally slash each chicken piece, about 0.3cm deep, 2 or 3 times. Place the chicken pieces in a roasting tray along with the spice mix.  Cover with a couple of layers of cling film and give it a good shake about, coating each piece of chicken with the spice mix.  Remove the cling film and roast the chicken, skin side up, in the oven for 35-40 minutes, basting once or twice.

To make the parsley salad, mix the tomatoes, onion, garlic, capers, lemon zest, lemon juice and olive oil together in a bowl, and season to taste.  Leave to marinate whilst the chicken is cooking and at the last minute, add the parsley, stirring to combine.

Serve with sweet potato wedges.