Sumac Chicken with Carrots (Printable)

Juicy sumac-spiced chicken roasted with carrots and chickpeas in one pan for an easy Middle Eastern dinner.

# What You'll Need:

→ Proteins

01 - 4 bone-in, skin-on chicken thighs

→ Vegetables & Legumes

02 - 4 medium carrots, peeled and sliced diagonally
03 - 1 can (15 oz) chickpeas, drained and rinsed
04 - 1 red onion, thinly sliced
05 - 3 garlic cloves, minced

→ Spices & Seasonings

06 - 2 tbsp olive oil
07 - 2 tsp ground sumac
08 - 1 tsp ground cumin
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp ground coriander
11 - 1/4 tsp ground black pepper
12 - 1 tsp salt

→ Garnish

13 - 2 tbsp chopped fresh parsley
14 - Lemon wedges

# Steps:

01 - Preheat the oven to 400°F. Position the rack in the center of the oven.
02 - In a large mixing bowl, combine the olive oil, ground sumac, cumin, smoked paprika, coriander, salt, and black pepper. Whisk until a smooth paste forms.
03 - Add the chicken thighs to the spice mixture and turn to coat evenly, ensuring each piece is thoroughly covered on all sides. For deeper flavor, marinate for up to 2 hours in the refrigerator.
04 - Spread the sliced carrots, drained chickpeas, red onion, and minced garlic in a roasting pan or large baking dish. Drizzle with a light coating of olive oil, sprinkle with a pinch of salt, and toss to combine.
05 - Arrange the seasoned chicken thighs skin-side up on top of the vegetable mixture in a single layer, allowing the juices to baste the vegetables during roasting.
06 - Roast in the preheated oven for 40 to 45 minutes, until the chicken skin is golden brown and crisp, the internal temperature reaches 165°F, and the carrots are fork-tender.
07 - Remove from the oven, scatter the chopped fresh parsley over the dish, and serve immediately with lemon wedges alongside rice, couscous, or warm flatbread.

# Expert Tips:

01 -
  • Everything cooks on one pan, which means you get maximum flavor and minimal dishwashing.
  • The tangy warmth of sumac transforms simple pantry ingredients into something that tastes far more complicated than it actually is.
  • It is naturally gluten free and packs enough protein and fiber to keep you full without feeling heavy.
02 -
  • If you crowd the chicken thighs too close together they will steam instead of roast and the skin will stay rubbery instead of going crisp.
  • Taste your sumac before using it because older sumac loses its punch and you may need an extra half teaspoon to get that bright tang.
03 -
  • Pat the chicken thighs completely dry with paper towels before adding the spice paste because moisture is the enemy of crispy skin.
  • Spin the pan halfway through roasting if your oven has hot spots, so every thigh colors evenly.

Return