Sumac Chicken With Carrots (Printable Version)
Middle Eastern-style roasted sumac chicken with sweet carrots and hearty chickpeas in one pan.
# What You 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 kosher salt
→ Garnish
13 - 2 tbsp chopped fresh parsley
14 - Lemon wedges
# Directions:
01 - Preheat oven to 400°F. Position the rack in the center.
02 - In a large mixing bowl, combine olive oil, sumac, cumin, smoked paprika, coriander, salt, and black pepper. Stir until a smooth paste forms.
03 - Add the chicken thighs to the spice mixture, turning and rubbing each piece until thoroughly coated on all sides. For deeper flavor, cover and refrigerate up to 2 hours before roasting.
04 - Spread the sliced carrots, drained chickpeas, red onion, and minced garlic in a roasting pan or large baking dish. Drizzle lightly with olive oil, season with a pinch of salt, and toss to coat evenly.
05 - Place the seasoned chicken thighs skin-side up on top of the vegetable mixture, spacing them evenly so the skin crisps during roasting.
06 - Roast for 40–45 minutes until the chicken skin is deeply golden and crisp, the internal temperature reaches 165°F, and the carrots are fork-tender.
07 - Remove from the oven, scatter 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 so cleanup is almost nonexistent.
- The spice blend tastes complex but uses ingredients you probably already have.
02 -
- If you marinate the chicken in the spice paste for even thirty minutes the flavor penetrates noticeably deeper.
- Do not overcrowd the pan or the vegetables will steam instead of caramelizing.
03 -
- Broil the chicken for the last two minutes if the skin needs help crisping but watch it like a hawk because sumac burns quickly.
- A crisp citrusy white wine alongside this dish makes everything taste about twenty percent better.