Sumac Chicken with Carrots (Printable Version)
One-pan sumac-spiced chicken roasted with carrots and chickpeas for a vibrant Middle Eastern dinner.
# Ingredient List:
→ 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
# Step-by-Step Instructions:
01 - Preheat the oven to 400°F. Position the rack in the center.
02 - In a large mixing bowl, combine the olive oil, sumac, cumin, smoked paprika, coriander, salt, and black pepper. Stir 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 under the skin.
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.
05 - Place the seasoned chicken thighs skin-side up on top of the vegetable and chickpea bed, 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 reaches 165°F, and the carrots are fork-tender.
07 - Remove from the oven, scatter fresh parsley over the top, and serve immediately with lemon wedges alongside.
# Tips from hearthlykitchen:
01 -
- Everything cooks on one pan so cleanup is almost embarrassingly easy for something this flavorful.
- The chickpeas get crispy on the edges while staying creamy inside, which is honestly reason enough.
- It tastes like you spent far more than forty five minutes on dinner.
02 -
- If you have time, let the chicken sit in the spice mixture for up to two hours in the fridge because the sumac works its way deeper into the meat and the result is noticeably more complex.
- Do not skip patting the chickpeas dry or they will steam rather than roast and you will miss out on those irresistible crispy edges.
03 -
- Broil the chicken for the final two minutes if the skin needs help crisping up, watching it closely because the line between golden and burnt is very thin.
- A squeeze of lemon juice over the chickpeas right as they come out of the oven makes them taste brighter and more alive than any additional seasoning could.