Sumac Chicken with Carrots (Printable Version)

Middle Eastern-style roasted chicken with sumac-spiced carrots and chickpeas. Easy, gluten-free, and ready in 1 hour.

# 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 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 fresh parsley, chopped
14 - Lemon wedges for serving

# Directions:

01 - Preheat 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 paste forms.
03 - Add the chicken thighs to the bowl and turn them several times, ensuring each piece is thoroughly coated with the spice mixture on all sides and underneath 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 coat evenly.
05 - Place the seasoned chicken thighs skin-side up on top of the vegetable mixture in the roasting pan, spacing them apart so the skin can crisp properly.
06 - Roast for 40 to 45 minutes until the chicken skin is deep golden and 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 alongside.

# Expert Hints:

01 -
  • Everything cooks on a single sheet pan, which means cleanup is almost embarrassingly easy.
  • The spice blend hits that magical sweet spot between warm and tangy without needing any hard to find ingredients.
  • It looks like you spent far more effort than you actually did, which is the best kind of weeknight trick.
02 -
  • If you crowd the pan too tightly the vegetables will steam instead of roast, so use the largest baking dish you own.
  • Marinating the chicken in the spice blend for even 30 minutes transforms the flavor from good to genuinely memorable.
03 -
  • Pat the chicken thighs completely dry with paper towels before seasoning so the skin crisps instead of steaming.
  • A final dusting of extra sumac right before serving reinvigorates the tangy flavor that can mellow during roasting.

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