Sumac Chicken with Carrots (Print Version)
Tangy sumac-rubbed chicken roasted alongside sweet carrots and hearty chickpeas for a satisfying one-pan meal.
# What You Need:
→ Meats
01 - 4 bone-in, skin-on chicken thighs
→ Vegetables & Legumes
02 - 3 large carrots, peeled and cut into sticks
03 - 1 medium red onion, thinly sliced
04 - 1 can (15 oz) chickpeas, drained and rinsed
05 - 2 cloves garlic, minced
→ Spices & Herbs
06 - 1 tablespoon ground sumac
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon ground coriander
10 - 1/2 teaspoon ground black pepper
11 - 1 teaspoon salt, or to taste
12 - 2 tablespoons fresh parsley, chopped, for garnish
→ Other
13 - 3 tablespoons olive oil
14 - Juice of 1 lemon
# How To Make:
01 - Preheat oven to 400°F. Line a large baking sheet or roasting pan with parchment paper if desired.
02 - In a large mixing bowl, combine the olive oil, sumac, cumin, smoked paprika, coriander, salt, black pepper, and lemon juice. Whisk until a smooth, fragrant paste forms.
03 - Add the chicken thighs to the marinade and toss thoroughly to coat all surfaces evenly. Allow to rest at room temperature for 10 minutes to absorb the flavors.
04 - Spread the carrot sticks, sliced red onion, drained chickpeas, and minced garlic across the prepared baking sheet. Drizzle lightly with additional olive oil and toss to coat.
05 - Nestle the marinated chicken thighs skin-side up on top of the vegetable and chickpea mixture, ensuring even spacing across the pan.
06 - Roast in the oven for 35 to 40 minutes, until the chicken skin is golden and crisp and the internal temperature registers 165°F. The carrots should be tender and the chickpeas slightly caramelized.
07 - Remove from the oven and sprinkle generously with chopped fresh parsley. Serve hot alongside rice, warm flatbread, or a crisp green salad.
# Expert Tips:
01 -
- Everything cooks on a single sheet pan, which means cleanup is almost nonexistent and the flavors mingle in ways a stovetop never allows.
- The spice blend tastes complex but uses pantry staples you probably already have, so it feels fancy without any extra effort.
02 -
- If you crowd the pan too tightly the vegetables will steam instead of roast, so use the largest sheet pan you own or split it across two.
- 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 -
- Pat the chicken thighs completely dry with paper towels before marinating, because any surface moisture is the enemy of crispy skin.
- Give the chickpeas a gentle squeeze in a clean towel after rinsing them, as drier chickpeas get those irresistible crunchy edges in the oven.