Persian-Inspired Herb and Citrus Marinated Chicken with Sumac Yogurt Sauce

Ingredients

• 4 pieces chicken thighs, bone-in, skin-on
• 1 cup olive oil
• 1 cup lemon juice, freshly squeezed
• 1 cup orange juice, freshly squeezed
• 1 cup fresh herbs, chopped (parsley, cilantro, mint)
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 cup Greek yogurt
• 1 tablespoon sumac
• 1 tablespoon lemon juice, freshly squeezed
• 1 tablespoon olive oil
• 1 teaspoon salt

Method

1. 01
   In a large bowl, combine olive oil, lemon juice, orange juice, chopped herbs, minced garlic, cumin, coriander, salt, and black pepper.
2. 02
   Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours or overnight for more flavor.
3. 03
   Preheat your oven to 400°F (200°C).
4. 04
   Place the marinated chicken thighs on a baking sheet lined with foil. Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the skin is crispy.
5. 05
   While the chicken is roasting, prepare the sumac yogurt sauce. In a small bowl, mix the Greek yogurt, sumac, lemon juice, olive oil, and salt until well combined.
6. 06
   Once the chicken is done, remove from the oven and let it rest for a few minutes before serving.
7. 07
   Serve the roasted chicken with a generous dollop of sumac yogurt sauce on the side. Garnish with additional fresh herbs if desired.