Sumac Chicken with Carrots (Print Page)
Juicy sumac-spiced chicken roasted with sweet carrots and chickpeas in warm Middle Eastern spices.
# 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 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
# Directions:
01 - Preheat oven to 400°F. Position the rack in the center of the oven.
02 - In a large mixing bowl, combine the olive oil, sumac, cumin, smoked paprika, coriander, salt, and black pepper. Whisk until a smooth paste forms.
03 - Add the chicken thighs to the bowl and turn to coat each piece thoroughly, ensuring the spice mixture covers all surfaces and gets under the skin.
04 - Scatter the sliced carrots, drained chickpeas, red onion, and minced garlic into a roasting pan or large baking dish. Drizzle lightly with olive oil, sprinkle with a pinch of salt, and toss to combine evenly.
05 - Place the seasoned chicken thighs skin-side up on top of the vegetable mixture, spacing them apart so the skin can crisp properly.
06 - Transfer to the oven and roast for 40 to 45 minutes, until the chicken skin is deeply golden and the internal temperature reaches 165°F, and the carrots are fork-tender.
07 - Remove from the oven, scatter the chopped parsley over the top, and serve immediately with lemon wedges alongside.
# Expert Tips:
01 -
- Everything cooks on a single pan, which means you get a beautiful meal and your sink stays nearly empty.
- The spice blend transforms basic pantry staples into something that tastes like it came from a restaurant you cannot afford to visit every week.
02 -
- If you overcrowd the pan the chicken will steam instead of roast, so use the largest baking dish you own and give everything breathing room.
- Letting the spice rubbed chicken sit for even 20 minutes before roasting noticeably deepens the flavor throughout the meat.
03 -
- Pat the chicken thighs completely dry with paper towels before applying the spice mix, because moisture is the enemy of crispy skin.
- Toss the chickpeas with a tiny pinch of baking soda before roasting and they will develop an irresistible crunchy exterior.