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:
→ Proteins
01 - 4 bone-in, skin-on chicken thighs (about 2 lb)
→ 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, plus extra for drizzling
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 fresh parsley, chopped
14 - Lemon wedges for serving
# How to make it:
01 - Preheat the oven to 400°F. Position the rack in the center.
02 - In a large mixing bowl, combine the olive oil, sumac, cumin, smoked paprika, coriander, kosher salt, and black pepper. Stir until a smooth paste forms.
03 - Add the chicken thighs to the bowl and turn to coat each piece thoroughly in the spice mixture. For deeper flavor, cover and refrigerate up to 2 hours before roasting.
04 - Scatter the sliced carrots, drained chickpeas, red onion, and minced garlic across a large roasting pan or baking dish. Drizzle lightly with olive oil, season with a pinch of salt, and toss to coat evenly.
05 - Nestle the seasoned chicken thighs skin-side up on top of the vegetable mixture, allowing the juices to baste the vegetables 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 fresh chopped parsley over the dish, and serve immediately with lemon wedges alongside rice, couscous, or warm flatbread.
# Expert Tips:
01 -
- Everything cooks on a single pan, which means you get a impressive meal with almost no cleanup.
- The chickpeas get crispy on the edges while soaking up chicken juices, and that contrast alone is worth making this weekly.
02 -
- If you have time, let the chicken sit in the spice paste for up to two hours in the fridge because the flavor penetrates much deeper.
- Check the chicken at the 40 minute mark because ovens vary and you want juicy meat, not dried out.
03 -
- Pat the chicken thighs completely dry with paper towels before applying the spice paste because moisture is the enemy of crispy skin.
- Rinse the chickpeas thoroughly under cold water to remove the canned taste and let them dry a bit so they roast instead of steam.