Sumac Chicken with Carrots (Printable)

One-pan sumac-spiced chicken 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

→ Pantry Staples

13 - 3 tablespoons olive oil
14 - Juice of 1 lemon

# How To Make:

01 - Preheat oven to 400°F. Position the rack in the center.
02 - In a large mixing bowl, whisk together the olive oil, ground sumac, cumin, smoked paprika, coriander, salt, black pepper, and lemon juice until well combined.
03 - Add the chicken thighs to the bowl 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 light coating of olive oil and toss to distribute.
05 - Nestle the marinated chicken thighs skin-side up on top of the vegetable mixture on the baking sheet.
06 - Roast for 35 to 40 minutes until the chicken skin is golden brown and the internal temperature reaches 165°F. The vegetables should be tender and caramelized at the edges.
07 - Remove from the oven, scatter chopped fresh parsley over the top, and serve hot alongside rice, flatbread, or a crisp green salad.

# Expert Advice:

01 -
  • Everything roasts on one pan, which means you get maximum flavor and almost zero cleanup on a tired Tuesday night.
  • The tangy, earthy spice blend makes plain chicken thighs taste like you spent hours when the oven did all the real work.
02 -
  • Do not flip the chicken while it roasts because the skin needs uninterrupted contact with the dry heat to crisp properly.
  • If your chickpeas look soggy after draining, spread them on a clean towel and pat thoroughly dry before they go on the pan.
03 -
  • Let the baked sheet rest for five minutes out of the oven before serving so the chicken juices redistribute instead of running out onto the pan.
  • Double the spice marinade and keep the extra half in a jar in your fridge for a second batch later in the week.

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