Sumac Chicken with Carrots (Printable Version)
Aromatic sumac-spiced chicken roasted with carrots and chickpeas in warm Middle Eastern seasonings.
# 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 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 the olive oil, sumac, cumin, smoked paprika, coriander, salt, and black pepper. Mix until a smooth paste forms.
03 - Add the chicken thighs to the bowl and turn to coat each piece thoroughly in the spice mixture, ensuring even coverage 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, season with a pinch of salt, and toss to combine.
05 - Arrange 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 brown 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 top, and serve immediately with lemon wedges on the side.
# Expert Suggestions:
01 -
- The spice blend does all the heavy lifting, so you get complex Middle Eastern flavor without hunting down obscure ingredients.
- Everything cooks on one pan, which means the chicken juices baste the vegetables below and you only wash one dish.
02 -
- If you have time, let the spiced chicken sit in the fridge for up to two hours before roasting because the salt penetrates deeper and the flavor intensifies dramatically.
- Do not crowd the pan because the vegetables need space to roast rather than steam, and crowded pans lead to soggy carrots.
03 -
- Run the roasting pan under the broiler for two minutes at the end if the chicken skin needs extra crisping, but watch it like a hawk because sumac burns fast.
- Taste a chickpea before serving because they sometimes need an extra pinch of salt to carry the flavors through.