Sumac Chicken With Carrots (Printer-Friendly)
Juicy sumac-spiced chicken thighs 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.
02 - In a large bowl, combine olive oil, sumac, cumin, smoked paprika, coriander, salt, and black pepper. Mix thoroughly until a smooth paste forms.
03 - Add the chicken thighs to the spice mixture, turning and coating each piece evenly on all sides.
04 - Spread the sliced carrots, drained chickpeas, red onion, and minced garlic in a roasting pan or large baking dish. Drizzle lightly with olive oil, sprinkle with a pinch of salt, and toss to coat.
05 - Place the seasoned chicken thighs skin-side up on top of the vegetable mixture in the roasting pan.
06 - Roast in the oven for 40–45 minutes, until the chicken skin is golden and crispy, the internal temperature reaches 165°F, and the carrots are fork-tender.
07 - Remove from the oven, sprinkle with fresh chopped parsley, and serve immediately with lemon wedges on the side.
# Expert Advice:
01 -
- Everything cooks on a single pan, which means you get maximum flavor and minimal dishwashing, a combination that is honestly hard to beat on a weeknight.
- The sumac does something magical here, lending a tartness that makes each bite feel bright without needing a heavy sauce.
02 -
- If you crowd the pan too tightly the vegetables will steam instead of roast, so use a large enough dish to give everything breathing room.
- Letting the chicken rest for five minutes after it comes out of the oven keeps the juices from running out when you serve it.
03 -
- Marinate the chicken in the spice paste for up to two hours in the fridge if you have the time, because the salt and sumac penetrate deeper and the result is noticeably more flavorful.
- Pour off or blot excess fat from the pan before serving so the concentrated juices coat the vegetables without making everything greasy.