Sumac Chicken with Carrots (Print Version)

Juicy sumac-spiced chicken roasted with sweet carrots and chickpeas in warm Middle Eastern flavors.

# What You 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 tablespoons olive oil
07 - 2 teaspoons ground sumac
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon ground coriander
11 - 1/4 teaspoon ground black pepper
12 - 1 teaspoon kosher salt

→ Garnish

13 - 2 tablespoons chopped fresh parsley
14 - Lemon wedges for serving

# Directions:

01 - Preheat the oven to 400°F. Position the rack in the center of the oven for even heat distribution.
02 - In a large mixing bowl, combine the olive oil, ground sumac, cumin, smoked paprika, coriander, kosher salt, and black pepper. Whisk until a smooth, fragrant paste forms.
03 - Add the chicken thighs to the spice mixture, turning and massaging each piece until thoroughly and evenly coated on all sides.
04 - Scatter the sliced carrots, drained chickpeas, red onion, and minced garlic across the bottom of a roasting pan or large baking dish. Drizzle lightly with additional olive oil, season with a pinch of salt, and toss to combine evenly.
05 - Lay the seasoned chicken thighs skin-side up on top of the vegetable mixture in a single even layer, allowing the juices to baste the vegetables as they roast.
06 - Roast for 40 to 45 minutes until the chicken skin is deeply golden and crisp, the internal temperature of the thickest part reaches 165°F, and the carrots are fork-tender.
07 - Remove from the oven, scatter the chopped fresh parsley over the top, and serve immediately with lemon wedges alongside.

# Expert Tips:

01 -
  • Everything cooks on a single pan which means cleanup is almost embarrassingly easy.
  • The sumac brings a brightness that makes people ask what secret ingredient you used.
  • Chickpeas soak up the chicken juices and become the best bite on the tray.
02 -
  • If you have time, let the chicken sit in the spice mixture for up to two hours in the fridge because the flavor penetrates deeper and the skin crisps even better.
  • Check the chicken at the 40 minute mark since ovens vary and you want juicy meat, not dry, and a meat thermometer reading of 165 degrees F is your best friend here.
03 -
  • Crank the broiler on for the last two minutes if the chicken skin needs more color but watch it like a hawk because sumac can go from perfectly crisp to bitter in seconds.
  • Save any leftover pan juices and drizzle them over a grain bowl the next day because that liquid gold is the real prize of this recipe.

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