Sumac Chicken with Carrots (Printable)
One-pan sumac-spiced chicken roasted with sweet carrots and hearty chickpeas for a vibrant Middle Eastern 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
# How To Make It:
01 - Preheat oven to 400°F. Position the rack in the center of the oven.
02 - In a large mixing bowl, combine the olive oil, sumac, cumin, smoked paprika, coriander, salt, black pepper, and lemon juice. Whisk until a smooth paste forms.
03 - Add the chicken thighs to the marinade and toss thoroughly to coat evenly. Allow to sit at room temperature for 10 minutes for deeper flavor penetration.
04 - Spread the carrot sticks, sliced red onion, drained chickpeas, and minced garlic across a large baking sheet. Drizzle with a touch of olive oil and toss to combine.
05 - Nestle the marinated chicken thighs skin-side up on top of the arranged vegetables, allowing the juices to flavor the vegetables as they roast.
06 - Roast for 35 to 40 minutes until the chicken skin is golden and crisp and the internal temperature registers 165°F. The vegetables should be tender and lightly caramelized.
07 - Remove from the oven and scatter freshly chopped parsley over the dish. Serve hot alongside rice, flatbread, or a crisp green salad.
# Expert Tips:
01 -
- The sumac gives everything a bright, tangy punch that makes people ask what that flavor is every single time.
- It all cooks on one sheet pan, which means you get a impressive looking meal with almost no cleanup.
- Chickpeas roast alongside the chicken and get these wonderfully crispy edges that disappear fast.
02 -
- If you crowd the pan the vegetables will steam instead of roast and you will lose those caramelized edges that make this dish special.
- Chicken breasts work fine but pull them five to ten minutes earlier or they will dry out fast.
03 -
- Pat the chickpeas completely dry with a clean towel before they go on the pan, moisture is the enemy of crispiness.
- Let the chicken rest for three to four minutes after it comes out of the oven so the juices redistribute instead of running out onto the pan.