For the chicken:
For the salad:
Prep time: 5 minutes
Cooking time: 55 minutes
Total time: 1 hour
Preheat the oven to 180/350/gas 4. Place the chicken thighs and drumsticks flat in a large roasting tray with potatoes. Drizzle over the rapeseed oil and sprinkle over the sumac, salt and pepper. Squeeze over the lemon juice. Bake in the oven for 55 minutes.
Meanwhile prepare the salad. Wash and spin the salad leaves. Combine with the halved tomatoes, pumpkin seeds, spring onion slices, coriander leaves and grated Parmesan.
Once the chicken has cooked, pour the juices in to a jug to use instead of a dressing for the salad. Serve with buttered new potatoes, hot jacket potatoes, lentils or quinoa.
A hot dressing releases the flavours in a salad leaving you with delicious aromas and textures.”