Sumac Chicken with Carrots (Printable)
One-pan sumac-spiced chicken roasted with carrots and chickpeas for a vibrant Middle Eastern dinner.
# What You’ll 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 salt
→ Garnish
13 - 2 tbsp chopped fresh parsley
14 - Lemon wedges
# How To Make It:
01 - Preheat the oven to 400°F. Position the rack in the center.
02 - In a large bowl, combine olive oil, sumac, cumin, smoked paprika, coriander, salt, and black pepper. Whisk until a smooth paste forms.
03 - Add the chicken thighs to the bowl and turn to coat evenly, ensuring the spice mixture covers all surfaces and gets under the skin.
04 - Spread the sliced carrots, drained chickpeas, red onion, and minced garlic in a roasting pan or large baking dish. Drizzle lightly with additional olive oil, season with a pinch of salt, and toss to combine.
05 - Place the seasoned chicken thighs skin-side up on top of the vegetable mixture, allowing the juices to baste the vegetables as they roast.
06 - Roast for 40–45 minutes until the chicken skin is 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 with lemon wedges for squeezing over the top.
# Expert Tips:
01 -
- Everything cooks on one pan which means you get a full dinner with almost no dishes to wrestle afterward.
- The spice blend is deceptively simple but tastes like you spent hours layering flavors when really you just stirred things in a bowl.
02 -
- If you crowd the pan the vegetables will steam instead of roast so use the largest baking dish you own or split everything between two pans.
- Letting the chicken sit in the spice mix for even twenty minutes before roasting makes a noticeable difference in how deeply the flavor penetrates the meat.
03 -
- Pat the chicken thighs completely dry with paper towels before adding the spice rub because any lingering moisture is the enemy of crispy skin.
- If your sumac has been sitting in the cupboard for over a year buy a fresh jar because the flavor fades dramatically and the tangy punch is what makes this recipe sing.