Sumac Chicken with Minted Yogurt and Roasted Tomatoes

5 from 1 vote

Sumac Chicken with Minted Yogurt and Roasted Tomatoes

This dish is so easy to put together yet appears fancy. Crispy chicken is seasoned with tangy sumac and the middle eastern spice blend, za’atar. Serve atop a creamy and tangy minted yogurt with bright pops from roasted tomatoes.

Course Main Course

Cuisine Middle Eastern

Keyword Chicken, dairy-free, dinner, easy, egg-free, lunch, main, Middle Eastern, nut-free, yogurt

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 401kcal

Author Jenny Ross

Ingredients

Chicken

1 pound chicken thighs 4 thighs, with skin
salt and pepper to taste
1/2 tablespoon sumac
2 teaspoons za’atar

Yogurt

2/3 cup Greek yogurt full fat, or coconut yogurt for dairy-free
1 clove garlic minced
salt and pepper to taste
1/4 cup mint leaves minced

Tomatoes

1/2 pint cherry tomatoes
1 tablespoon avocado oil
salt and pepper to taste

Get Recipe Ingredients

Instructions

Preheat the oven to 425ºF and line a rimmed baking sheet with foil. Add a bit of avocado oil and coat the foil thinly. Set aside.
Season the chicken with salt and pepper. Place onto the baking sheet and bake for 40 minutes at 425ºF.
Stir together all yogurt ingredients and then set side to let the flavors meld at room temperature.
Toss the tomatoes with the oil and a bit of salt. Add to the chicken roasting pan and continue to cook until the chicken is done and the tomatoes are lightly browned.
To serve, spread yogurt onto serving plates. Top with the tomatoes and then add the chicken. Sprinkle the sumac and za’atar over the chicken and serve.

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