Sumac chicken and potato traybake

Hello all! I know I haven't posted for while but am hoping to start posting recipes regularly again.  I saw a version of this dish online and tweaked the flavours a bit, I love the idea of one pan meals and it's been so hot this Summer just to put everything in a roasting tin and leave it for a bit is very appealing plus it's very tasty. 

Sumac is a spice from ground berries and it gives dishes a lovely lemony flavour but if you can't find it you can substitute some fresh lemon juice instead.  I usually serve with an easy vegetable like broccoli or peas. This makes delicious leftovers too I love it cold with a side salad the next day.

Sumac chicken and potato traybake 

Preheat oven to Gas 6/180 fan /200/400

8 chicken thighs (I prefer with skin and bone in )

3-4 large potatoes (peeled and chopped into large chunks) 

1 large onion (sliced)

2 cloves garlic (crushed) 

250ml chicken stock

2 tsp Sumac

1/2 tsp salt

1 tsp ground black pepper

2 tsp dried oregano 

1 tbsp olive oil (or spray oil) 

Place the oil (either olive oil or give a good spray if using that) n a roasting tin and add the chicken, potatoes, garlic and onions. Sprinkle over the Sumac, salt, pepper and oregano. 

Using either a spoon or your hands mix everything together well so the chicken and vegetables and coated in the herbs and spices. Pour over the chicken stock and bake uncovered in oven for 30-45 minutes until browned and chicken is cooked through and potatoes have softened.