Honey and sumac roasted chicken with baby carrots

Prep time
Cook time

Sumac adds a tang like that of fresh-squeezed lemon juice to this recipe.


  • 2 Tbsp (30ml) olive oil
  • 2 Tbsp (30ml) sumac
  • 3 Tbsp (45ml) honey
  • 2 cloves garlic, minced
  • Zest and juice of 1 lemon
  • Salt and milled black pepper
  • 1 x County Fair Drumsticks (6pcs)
  • 1 Tbsp (15ml) olive oil
  • 300g baby carrots, cleaned
  • 1 Tbsp (15ml) butter
  • ½ Tbsp (7ml) sumac
  • 1 clove garlic, pressed
  • 1 Tbsp (15ml) honey
  • Salt
  Yoghurt dressing:
  • 1/3 cup (80ml) yoghurt
  • 1 clove garlic, minced
  • Zest and juice of ½ lemon
  • Salt and milled black pepper


  1. Prepare the chicken: In a large bowl, whisk together the olive oil, sumac, honey, garlic, lemon and a generous pinch of salt and pepper.
  2. Add the chicken pieces and toss well. Marinate in the fridge for at least 30 minutes.
  3. Preheat the oven to 180°C. Place the chicken pieces in a roasting dish with all the marinade. Roast in the oven for 45 minutes until cooked.
  4. Prepare the carrots: Heat the olive oil in a pan over high heat. Add the carrots and sauté until lightly golden. Turn the heat down and add the butter, sumac, garlic clove, honey and a generous pinch of salt. Cook slowly, tossing occasionally, until the carrots are al dente.
  5. Prepare the yoghurt dressing: Whisk all the ingredients together, seasoning to taste with salt and pepper.
  6. Serve the chicken pieces with carrots on the side, drizzled with the yoghurt dressing.