Jamie Oliver 5 Ingredients Sumac Chicken

If you’re after a bold, fuss-free dish that delivers big flavor, you’ll love this Jamie Oliver 5 Ingredients Sumac Chicken. With juicy roasted chicken, sweet sticky onions, crunchy pine nuts, and warm, crisp flatbreads, this recipe is both hearty and refreshing. I tried it one weekend when I had guests, and they couldn’t believe it only used five ingredients! (inspired by Jamie Oliver)

Ingredients Needed:

• 6 red onions, peeled and sliced ½ cm thick
• 1 kg (2.2 lbs) mixed chicken thighs and drumsticks, skin on, bone in
• 1 heaped tbsp sumac, plus extra for serving
• 50g (1.75 oz) pine nuts
• 4 flatbreads
• Optional: 1 tbsp red wine vinegar
• Optional: 1 tbsp olive oil
• Sea salt and black pepper, to taste

How To Make Jamie Oliver 5 Ingredients Sumac Chicken

• Prep the Tray:
  Preheat your oven to 170°C (340°F). Grab a large roasting tray and toss in your sliced red onions and chicken pieces. Sprinkle with sea salt, pepper, and the sumac. Add a drizzle of red wine vinegar and olive oil for extra richness. Mix everything together and spread the chicken out skin side up in a single layer.
• Roast to Perfection:
  Slide the tray into the oven and roast for 1 hour. About halfway through, shake the tray gently and pour in 100ml of water. This helps the onions get sticky without drying out. With 10 minutes left on the clock, sprinkle the pine nuts over the top so they toast as the chicken finishes.
• Warm the Flatbreads:
  During the final 5 minutes of cooking, place the flatbreads directly on the oven racks. They’ll toast beautifully—crisp on the edges but still soft enough to fold.
• Assemble and Serve:
  Once the chicken is golden and cooked through, use two forks to shred it, discarding any bones. Spread the caramelized onions over each flatbread, top with the shredded chicken, and finish with a sprinkle of extra sumac. Serve it up with a spoonful of yogurt or a crisp green salad

Why I Love This Recipe

This one is such a winner in our house. The chicken gets beautifully crisp while the onions practically melt into a sweet, tangy jam. It feels a bit special but is super easy to pull off. Plus, it’s a great way to introduce friends to sumac if they’ve never tried it—it’s like lemon zest with a twist.

Recipe Tips

• Slice onions evenly: Keeps the texture consistent and ensures they cook evenly.
• Don’t skip the water: It’s the secret to that soft, sticky onion base.
• Watch the pine nuts: They toast fast, so only add them in the last 10 minutes.
• Crisp the flatbreads last-minute: Toasting directly on oven bars gives the best texture.
• More sumac = more zing: A final sprinkle lifts everything with a citrusy note.

How To Store & Reheat Leftovers

• In the Fridge: Store chicken and onions in an airtight container for up to 3 days. Keep flatbreads separate to stay crisp.
• In the Freezer: Freeze chicken and onions for up to 3 months. Thaw overnight in the fridge before reheating.
• To Reheat:
  • Oven: 170°C (340°F) for 15–20 minutes until hot.
  • Flatbreads: Toast again just before serving to re-crisp.

FREQUENTLY ASKED QUESTIONS

• What is sumac and where can I find it?
  Sumac is a tangy, deep red spice commonly used in Middle Eastern cooking. You can find it in most supermarkets or spice shops.
• Can I use boneless chicken?
  Absolutely! Just reduce the roasting time slightly and check for doneness sooner.
• Are pine nuts essential?
  They add crunch, but you can swap in toasted almonds or leave them out if needed.
• Can I make this ahead of time?
  Yes! You can roast the chicken and onions ahead and reheat just before serving with fresh flatbreads.
• What’s the best side for this dish?
  A cool yogurt dip or a chopped cucumber salad makes the perfect pairing.

Nutrition Facts

• Calories: 567 kcal
• Fat: 28.7 g
• Saturated Fat: 6 g
• Protein: 44.7 g
• Carbohydrates: 32.9 g
• Sugars: 11.2 g
• Salt: 1.1 g
• Fibre: 4.8 g

Try More Jamie Oliver 5 Ingredients Recipes:

• 5 Ingredients Chickpea Chicken
• 5 Ingredients Couscous & Chicken Bake
• 5 Ingredients Za’atar Chicken
• 5 Ingredients Chicken & Merguez Stew