Sumac Chicken with Carrots (Printable)
Middle Eastern-spiced roasted chicken with carrots, chickpeas, and tangy sumac in one pan.
# What goes in:
→ 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 tablespoons olive oil
07 - 2 teaspoons ground sumac
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon ground coriander
11 - 1/4 teaspoon ground black pepper
12 - 1 teaspoon kosher salt
→ Garnish
13 - 2 tablespoons chopped fresh parsley
14 - Lemon wedges for serving
# Directions:
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, kosher salt, and black pepper. Whisk until a smooth paste forms.
03 - Add the chicken thighs to the spice mixture, turning and massaging the seasoning evenly over each piece until thoroughly coated.
04 - Scatter the sliced carrots, drained chickpeas, red onion, and minced garlic across the bottom of a roasting pan or large baking dish. Drizzle lightly with additional olive oil, season with a pinch of salt, and toss to combine.
05 - Lay the seasoned chicken thighs skin-side up on top of the vegetables in a single even layer.
06 - Roast for 40 to 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 the chopped parsley over the dish, and serve immediately with lemon wedges alongside.
# Expert Advice:
01 -
- The sumac gives everything a tangy brightness that makes people ask what the secret ingredient is every single time.
- One pan means you get a beautiful dinner with almost no cleanup, which is honestly the real prize here.
02 -
- If you crowd the pan too much the vegetables will steam instead of roast, so use a large enough baking dish or split it between two pans.
- Letting the chicken rest after roasting keeps the juices inside the meat where they belong instead of running all over your cutting board.
03 -
- Marinate the chicken in the spice mixture for up to two hours in the fridge if you have the time and the flavor payoff is absolutely worth it.
- Taste a chickpea before serving and adjust the salt because canned chickpeas can vary wildly in how much seasoning they need.