Mint & lemon chicken with apricots & potatoes

Serves 4


  • 800g chicken thighs (cut into pieces)
  • 4 large potatoes, peeled and cut in long thin wedges
  • 2 red onions, peeled and cut into 8 wedges each
  • 1 small head of garlic, broken into cloves but not peeled
  • 1 lemon cut into wedges
  • 8-10 apricots, halved
  • 2 tsp sea salt

For the marinade:

  • 2 tbsp dried mint
  • 1 tsp sumac
  • 1 tsp chilli flakes
  • 1 tsp ground pepper
  • 2 tbsp olive oil

For the tomato salsa:

  • 2 large ripe tomatoes
  • 1 small bunch of mint
  • 2 tbsp olive oil
  • 1 tsp sumac



  • mix the marinade together and then combine with the chicken thighs, cover and set in the fridge (for at least 1h)
  • Preheat the oven to 220’
  • Place the prepared vegetables and fruit in a large roasting tray and place chicken pieces on top
  • Sprinkle sea salt all over
  • Roast in the oven for 20min then mix everything around a bit and put back in the oven for a further 10-15min until everything is crisp and golden brown
  • Prepare the salsa in the meantime and serve with the apricot chicken dish


Nina Egenberger
Nina Egenberger