Sumac Chicken with Carrots and Chickpeas (Printable Version)
Tangy sumac-rubbed chicken roasted with sweet carrots and hearty chickpeas for a vibrant one-pan Middle Eastern dinner.
# What You'll Need:
→ Meats
01 - 4 bone-in, skin-on chicken thighs (about 6 oz each)
→ Vegetables & Legumes
02 - 3 large carrots, peeled and cut into 3-inch 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 kosher salt, or to taste
12 - 2 tablespoons fresh parsley, finely chopped (for garnish)
→ Pantry Staples
13 - 3 tablespoons extra-virgin olive oil
14 - Juice of 1 lemon (about 2 tablespoons)
# 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, whisk together the olive oil, sumac, cumin, smoked paprika, coriander, kosher salt, black pepper, and lemon juice until well combined.
03 - Add the chicken thighs to the bowl and toss thoroughly to coat each piece evenly. Let rest at room temperature for 10 minutes to allow the flavors to penetrate.
04 - Spread the carrot sticks, sliced red onion, drained chickpeas, and minced garlic across a large baking sheet. Drizzle lightly with olive oil and toss to coat.
05 - Place the marinated chicken thighs skin-side up on top of the vegetables, ensuring even spacing for proper air circulation.
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 and sprinkle generously with chopped fresh parsley. Serve immediately alongside rice, warm flatbread, or a crisp green salad.
# Expert Advice:
01 -
- Everything cooks on a single sheet pan, which means you get all the credit with almost none of the cleanup.
- The tangy brightness of sumac transforms ordinary chicken into something that tastes like you spent far more time than 15 minutes prepping it.
02 -
- Crowding the pan traps steam and prevents the chicken skin from getting crispy, so use the largest baking sheet you own.
- Marinating the chicken even briefly at room temperature makes a noticeable difference in how deeply the sumac flavor penetrates.
03 -
- Pat the chickpeas very dry with a clean towel before roasting and they will develop a satisfying crunch on the outside while staying creamy inside.
- A glass of crisp Sauvignon Blanc alongside this dish is a pairing that makes a random Tuesday feel like a proper occasion.