Tangerine & Rosemary Roast Chicken Thighs with a Touch of Sumac and Cumin
Tangerine & Rosemary Roast Chicken Thighs with a Touch of Sumac and Cumin
There’s something about the festive season that makes me slow down and savour cooking dishes that fill the kitchen with beautiful aromas. I love exploring slightly alternative flavours at Christmas, and this Tangerine & Rosemary Roast Chicken is full of them—zesty tangerine, cumin, and honey create a smoky and caramelised delicious roast.
Gently Persian-inspired, I’ve prepared this recipe using bone-in thighs to keep all that beautiful moisture locked in, though boneless thighs work just as well. For the best results, I strongly recommend marinating the chicken overnight, allowing the flavours to fully develop and mingle. Whether you serve it with flatbreads and Greek yoghurt or golden roast potatoes and fresh greens, it makes for a festive meal that’s comforting, elegant, and full of flavour.
(Serves 5)
Marinade First
1200 g chicken thighs, skin-on, bone-in
2 tangerines, sliced
4 tbsp olive oil
2 tsp sumac
1 tsp cumin seeds, lightly crushed
1 tsp pink peppercorns, crushed
2 tsp honey
2 large garlic cloves, finely chopped
2–3 sprigs fresh rosemary
A couple of pinches of salt
Rub the marinade well into the chicken, making sure some gets under the skin. Add the tangerine slices and rosemary, then cover and marinate overnight for best results.
To Cook
Remove the chicken from the fridge 30 minutes before cooking to allow it to come to room temperature—this helps ensure even roasting. Preheat the oven to 190°C.
Heat a drizzle of oil in a medium to large ovenproof pan or skillet over medium-high heat. Once hot, add the chicken skin-side down and sear for 5–7 minutes, until the skin is golden.
Scatter a few extra rosemary sprigs around the pan, then add a small splash of water or chicken stock (about 50 ml) to prevent burning. Sprinkle a little extra salt over the skin of each thigh to encourage a beautifully crisp finish.
Roast uncovered for around 35 minutes, basting the chicken after about 15 minutes, until cooked through and deeply golden.
To Serve
I often serve this with Mediterranean-style accompaniments, such as flatbreads and Greek yoghurt, though it also pairs beautifully with a tray of golden roast potatoes and fresh boiled greens. Other delicious options include:
Herby couscous or boiled rice
Roasted carrots or squash with cumin & honey
Simple green salad with lemon & honey dressing
Warm flatbreads with Greek yoghurt, stirred through with a little sumac or chilli oil
