Sumac Chicken with Carrots (Print Version)
One-pan sumac-spiced chicken thighs roasted with carrots and chickpeas for an easy Middle Eastern weeknight dinner.
# What You'll Need:
→ Meats
01 - 4 bone-in, skin-on chicken thighs
→ Vegetables & Legumes
02 - 3 large carrots, peeled and cut into sticks
03 - 1 medium red onion, thinly sliced
04 - 1 can (15 oz) chickpeas, drained and rinsed
05 - 2 cloves garlic, minced
→ Spices & Herbs
06 - 1 tablespoon ground sumac
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon ground coriander
10 - 1/2 teaspoon ground black pepper
11 - 1 teaspoon salt, or to taste
12 - 2 tablespoons fresh parsley, chopped, for garnish
→ Other
13 - 3 tablespoons olive oil
14 - Juice of 1 lemon
# Directions:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper if desired.
02 - In a large mixing bowl, combine olive oil, sumac, cumin, smoked paprika, coriander, salt, black pepper, and lemon juice. Whisk until well blended.
03 - Add the chicken thighs to the bowl and toss thoroughly to coat all surfaces evenly. Let rest at room temperature for 10 minutes to allow the flavors to penetrate.
04 - Spread the carrot sticks, sliced red onion, chickpeas, and minced garlic across the prepared baking sheet. Drizzle lightly with olive oil and toss to coat.
05 - Place the marinated chicken thighs skin-side up on top of the arranged vegetables, spacing them evenly.
06 - Roast for 35 to 40 minutes until the chicken skin is golden and crisp, the internal temperature reaches 165°F, and the vegetables are fork-tender.
07 - Remove from the oven, scatter chopped parsley over the top, and serve hot alongside rice, flatbread, or a fresh salad.
# Expert Tips:
01 -
- Everything cooks on a single sheet pan, which means cleanup is almost nonexistent after a long day.
- The combination of tangy sumac, sweet roasted carrots, and crispy chickpeas creates flavors that feel special enough for guests but easy enough for a Tuesday.
02 -
- Dont skip drying the chickpeas after draining them because excess moisture prevents them from getting that slightly crispy texture that makes this dish so satisfying.
- If you crowd the pan the vegetables will steam instead of roast so use the largest baking sheet you own.
03 -
- Let the chicken rest for five minutes after taking it out of the oven before serving so the juices redistribute and every bite stays moist.
- Double the spice marinade and freeze half in a zip top bag with chicken for a meal that is essentially prep free on a busy night later in the month.