Ingredients
4 chicken thighs, skin-on and bone-in
2 teaspoons sumac
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
2 Meyer lemons
3 garlic cloves, minced
1 cup chicken stock
Fresh parsley, for garnish
Method
1. Preheat the oven to 200°C (400°F).
2. In a small bowl, mix sumac, salt, and pepper. Rub this mixture all over the chicken thighs.
3. Heat olive oil in a large oven-safe pan over medium heat. Place the chicken in the pan, skin-side down, and cook for about 5-7 minutes until the skin is golden brown.
4. Flip the chicken and add minced garlic to the pan. Squeeze juice from one Meyer lemon over the chicken. Pour in the chicken stock.
5. Transfer the pan to the oven and bake for 25-30 minutes until the chicken is cooked through. Slice the remaining lemon to serve with the chicken and garnish with parsley.
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