Sumac Chicken With Carrots (Printable Version)
Juicy sumac-marinated chicken roasted with sweet carrots and hearty chickpeas on one sheet pan.
# What You Need:
→ Meats
01 - 4 bone-in, skin-on chicken thighs (about 6 oz each)
→ Vegetables & Legumes
02 - 3 large carrots, peeled and cut into 3-inch 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 kosher salt, or to taste
12 - 2 tablespoons fresh parsley, chopped (for garnish)
→ Pantry Staples
13 - 3 tablespoons extra virgin olive oil
14 - Juice of 1 lemon (about 2 tablespoons)
# How To Make:
01 - Preheat oven to 400°F. Line a large rimmed baking sheet or roasting pan with parchment paper.
02 - In a large mixing bowl, whisk together the olive oil, sumac, cumin, smoked paprika, coriander, salt, black pepper, and lemon juice until well combined.
03 - Add the chicken thighs to the bowl and toss thoroughly to coat each piece evenly in the spice mixture. Let marinate at room temperature for 10 minutes for deeper flavor penetration.
04 - Spread the carrot sticks, sliced red onion, chickpeas, and minced garlic across the prepared baking sheet. Drizzle with a light coating of olive oil and toss to coat.
05 - Nestle the marinated chicken thighs skin-side up on top of the vegetable mixture, ensuring even spacing across the pan.
06 - Roast for 35 to 40 minutes until the chicken skin is golden and crisp and the internal temperature registers 165°F. The vegetables should be tender and the chickpeas slightly caramelized.
07 - Remove from the oven, scatter chopped parsley over the top, and serve hot alongside steamed rice, warm flatbread, or a crisp green salad.
# Expert Advice:
01 -
- Everything cooks on a single sheet pan, which means you get a impressive meal with almost no cleanup.
- The tangy sumac crust on the chicken paired with sweet caramelized carrots is the kind of flavor combination that makes people ask what your secret is.
02 -
- Check the chicken with a meat thermometer if you have one, because 165 degrees Fahrenheit at the thickest part is what guarantees safety without overcooking.
- Letting the tray rest for five minutes before serving lets the juices settle back into the meat instead of running all over the pan.
03 -
- Pat the chicken thighs completely dry with paper towels before marinating so the skin crisps instead of steaming in the oven.
- Spread the vegetables in a single even layer on the baking sheet, because overcrowding leads to steaming rather than roasting and you lose that wonderful caramelization.