Mint and Lemon Chicken

A delicious chicken lemon dish, this is also particularly good with apricots (when in season), but just as delicious made without them. (courtesy of (Itamar Srulovich and Sarit Packer)lemon chicken

Serves 4-5
1kg chicken thighs (or, if you prefer, a whole chicken cut in pieces)
2–3 large potatoes, peeled and cut into wedges
2 red onions, peeled and cut into 8 wedges each
1 head of garlic, broken into cloves but not peeled
1 lemon, cut in wedges 
8–10 fresh apricots, halved (optional)
2 tsp salt

For the marinade
2 tbsp dried mint
1 tsp sumac
1 tsp chilli flakes
1 tsp black pepper 
2 tbsp olive oil

For the lemon and mint salsa
2 preserved lemons, chopped 
1 small bunch of mint, picked and roughly chopped
2 tbsp olive oil

1 tsp sumac

1 Mix all the marinade ingredients together in a bowl. Add the chicken pieces and stir to coat them thoroughly in the mixture. Cover the bowl and transfer to the fridge to marinate for at least 1 hour, but it’s better to leave it for several hours if you have time.

2 Preheat the oven to 210C/425F/gas mark 7. Put the prepared vegetables and fruit in a large roasting tray and place the chicken pieces on top. Sprinkle the sea salt all over. Roast in the top of the oven for 20 minutes, then mix everything around a little, making sure the fruit and vegetables get coated in the fat at the bottom of the tray. Return to the oven for a further 10–15 minutes until everything is golden and crisp.

3 While the chicken is cooking, mix the salsa ingredients together in a small bowl. Spoon over the hot chicken pieces before serving.