Sumac Chicken with Carrots & Chickpeas (Printable)
One-pan sumac-spiced chicken roasted with carrots and chickpeas, bursting with Middle Eastern flavor.
# What You 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, 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. 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 the prepared baking sheet. Drizzle with a small amount of olive oil and toss to coat.
05 - Place the marinated chicken thighs skin-side up on top of the vegetable and chickpea mixture, spacing them evenly apart.
06 - Roast for 35 to 40 minutes, until the chicken skin is golden and crisp and the internal temperature reaches 165°F. The vegetables should be tender and lightly caramelized at the edges.
07 - Remove from the oven and sprinkle with chopped fresh parsley. Serve immediately alongside steamed rice, warm flatbread, or a crisp green salad.
# Expert Tips:
01 -
- One pan means you get all the credit with almost none of the cleanup, and that is a trade worth making any night of the week.
- The tangy warmth of sumac transforms basic pantry ingredients into something that tastes like you spent far longer than 55 minutes on it.
02 -
- Crowding the pan is the fastest way to steam everything instead of roasting it, so use the largest baking sheet you own.
- Marinating the chicken even briefly at room temperature makes a real difference in how deeply the flavor penetrates.
03 -
- Pat the chicken thighs completely dry with paper towels before marinating so the skin crisps instead of steaming.
- Toss the chickpeas with a tiny pinch of extra sumac before roasting for concentrated bursts of tang in every bite.