Sumac Chicken with Carrots and Chickpeas (Printable)

One-pan sumac-spiced chicken with roasted carrots and chickpeas, bursting with Middle Eastern flavor.

# What You'll 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

→ Pantry Staples

13 - 3 tablespoons olive oil
14 - Juice of 1 lemon

# Directions:

01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - In a large mixing bowl, whisk together the olive oil, ground sumac, cumin, smoked paprika, coriander, salt, black pepper, and lemon juice until well combined.
03 - Add the chicken thighs to the marinade and toss thoroughly to coat on all sides. Let rest at room temperature for 10 minutes for deeper flavor penetration.
04 - Spread the carrot sticks, sliced red onion, drained chickpeas, and minced garlic evenly across the prepared baking sheet. Drizzle with a light coating of olive oil and toss to combine.
05 - Nestle the marinated chicken thighs skin-side up on top of the vegetable mixture, ensuring even spacing for proper roasting.
06 - Roast in the center of the oven for 35 to 40 minutes, until the chicken skin is deeply golden and the internal temperature registers 165°F. The vegetables should be tender and the chickpeas slightly crisp at the edges.
07 - Remove from the oven and let rest for 3 to 5 minutes. Scatter the chopped fresh parsley over the top and serve hot alongside rice, warm flatbread, or a crisp green salad.

# Expert Tips:

01 -
  • Everything roasts on a single sheet pan, which means cleanup is almost embarrassingly easy for something this good.
  • The combination of tangy sumac, smoky paprika, and sweet roasted carrots tastes like you spent hours when you barely spent fifteen minutes prepping.
02 -
  • Do not crowd the pan or the vegetables will steam instead of roast, and you will lose those beautiful caramelized edges that make this dish special.
  • If you substitute chicken breasts for thighs, pull them from the oven five to ten minutes earlier or they will dry out before you realize it.
03 -
  • Pat the chicken thighs completely dry with paper towels before marinating, because any moisture on the skin is the enemy of crispiness no matter how hot your oven runs.
  • Taste a chickpea straight from the can before using it, and if it tastes flat, rinse it extra well and consider adding an extra pinch of salt directly to the vegetables before roasting.

Return