YouTube - Roast Chicken Maryland's with Grain Salad

Roast Sumac Chicken Maryland’s on grain salad

Gather your loved ones around the table for a feast that's both nourishing and delicious! This Roast Lemon and Sumac Chicken recipe is a personal favorite, guaranteed to satisfy everyone's cravings. The chicken, infused with aromatic spices, is a true delight, while the vibrant grain salad and tangy pickled vegetables add a refreshing touch. It's a dish that brings joy to my heart and warmth to my home. I can't wait for you to try it!

Scroll down for the recipe and full recipe video x Kate

Spicy Chicken Legs

What Makes It Special?

• Flavorful: The sumac and chili butter create a unique and zesty Middle Eastern flavor profile.

• Healthy: The grain salad provides a nutritious base, and the pickled vegetables add a tangy, crunchy element.

• Easy to Prepare: The recipe is straightforward, making it accessible for cooks of all levels.

• Versatile: The components can be enjoyed together as a complete meal or served separately alongside other dishes.

• Perfect for Sharing: It's an ideal dish for a family gathering or a casual lunch with friends.

Key Ingredients

• Chicken Maryland’s

• Sumac

• Lemon

• Grains (rice, black barley, pearl barley, quinoa)

• Feta

• Fresh Herbs

Perfect For

• This recipe is perfect for Sunday lunch with friends and family. 

• Any casual gathering.

Scroll down for the recipe below

RECIPE DETAILS

I GF I DF - option I

Serves    4 - 6 Prep Time 30 mins Cook Time    50 mins

Ingredients

4 chicken marylands, skin on

1 lemon, sliced into thin rounds

1 brown onion, sliced into rounds

Olive oil

Sumac and chilli butter

4 Tbsp butter, softened

2 tsp sumac

½ - 1 tsp chilli flakes (depending on taste)

¼ tsp salt

Quick pickled veggies 

a mix of whatever veggies are hiding in your fridge, we used:

4 Tbsp red wine vinegar

2 Tbsp caster sugar

½ tsp sea salt

4 radishes, thinly sliced

1 carrot grated 

1/2 red onion, sliced thinly into rounds

3 x cos lettuce leaves, shredded

Handful of mint, finely chopped

Grain Salad

1 cup cooked rice (your preference) we used brown

2 cups of other grains, cooked (we used black barley, pearl barley and quinoa)

2 Lebanese cucumber, diced

½ cup chopped fresh herbs, whatever you have to hand.

200g feta, crumbed (or vegan feta)

Optional - 4 Tbsp toasted seeds, such as sunflower seeds and pepitas

4 tbsp olive oil

4 Tbsp lemon juice

Season to taste

To Prepare

Preheat oven to 210°C

1. Prepare sumac and chilli butter by combining softened butter with sumac, chilli flakes and salt.

2. Pat your Maryland’s dry with paper towel so they cook to a lovely crisp finish and secure the skin with toothpicks to avoid retraction.

3. Rub softened sumac butter across the skin of the Maryland’s. 

4. Line an oven tray with slices of lemon and onion, drizzle with olive oil.

   Place Maryland's onto the tray and roast for 10 minutes at 210°C, then reduce heat to 180°C and roast for a further 40 minutes.

5. Baste chicken with roasting juices every 15 minutes.

6. Meanwhile prepare quick pickled veggies. Prepare the pickling juice in a large bowl. Stir sugar in 3 Tbsp boiling water until the sugar is dissolved. Add vinegar and salt and give a swirl to combine. Toss onion and radish through picking juice and set aside for 10 - 15 minutes. Add the softer vegetables just before serving and toss through the pickling juice.

7. Prepare grain salad by combining all ingredients in a large bowl, tossing to combine and layering on a large platter. Scatter with the crumbled feta.

8. Serve to the table as a platter by topping the grain salad with the cooked Maryland's, the onion and lemon, and tray juices. Scatter the pickled veggies across the chicken and serve extra on the side. 

   
   COOKS NOTES

   • This dish is best prepared all in one go so commit about an hour or so to take this recipe from start to finish.

   • You can use any grains you choose for the grain salad. Pre cook grains the day before to help with the speed of prep on the day.

   • You might choose to add cherry tomatoes, diced capsicum and other favourites veggies to the grain salad and serve it as a vegetarian meal or side for any number of dishes.

   • Try omitting the cucumber from this grain salad recipe and tossing through roasted veggies such as sweet potato, broccoli and red capsicum. YUM

   • The pickled vegetables are great served with BBQ meat’s of all kinds.