Sumac Chicken with Carrots (Print)

One-pan sumac-spiced chicken roasted with carrots and chickpeas. Easy Middle Eastern weeknight dinner.

# What You Need:

→ Meats

01 - 4 bone-in, skin-on chicken thighs (about 2 lbs total)

→ 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, 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. Line a large baking sheet or roasting pan with parchment paper or lightly grease it.
02 - In a large mixing bowl, whisk together the olive oil, sumac, cumin, smoked paprika, coriander, 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 in the spice mixture. Let rest at room temperature for 10 minutes for deeper flavor penetration.
04 - Spread the carrot sticks, sliced red onion, chickpeas, and minced garlic across the prepared baking sheet. Drizzle with a touch of olive oil and toss to coat.
05 - Nestle the marinated chicken thighs skin-side up on top of the vegetables and chickpeas, spacing them evenly.
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 tender.
07 - Remove from the oven and sprinkle with chopped fresh parsley. Serve hot alongside rice, warm flatbread, or a crisp green salad.

# Expert Tips:

01 -
  • The sumac gives everything a bright, almost lemony punch without a single drop of vinegar.
  • Everything cooks on one sheet pan, which means you get maximum flavor and minimal dish washing.
  • Chickpeas roast alongside the chicken and get these irresistible crispy edges.
02 -
  • If you crowd the pan the vegetables will steam instead of roast, use two sheets if needed.
  • The chicken releases juices that season the chickpeas, so do not skip putting the chicken on top.
03 -
  • Pat the chickpeas completely dry with a kitchen towel before roasting, this is the single thing that makes them crispy instead of soft.
  • A glass of crisp Sauvignon Blanc alongside this dish makes a random Tuesday feel like a proper occasion.

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