Sumac Chicken with Carrots and Chickpeas (Printable)

Juicy sumac-spiced chicken roasted with sweet carrots and chickpeas in a fragrant Middle Eastern one-pan dish.

# 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 tbsp olive oil
07 - 2 tsp ground sumac
08 - 1 tsp ground cumin
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp ground coriander
11 - 1/4 tsp ground black pepper
12 - 1 tsp salt

→ Garnish

13 - 2 tbsp chopped fresh parsley
14 - Lemon wedges

# Directions:

01 - Preheat the oven to 400°F. Position the rack in the center of the oven for even heat distribution.
02 - In a large mixing bowl, combine olive oil, ground sumac, cumin, smoked paprika, coriander, salt, and black pepper. Whisk until a smooth, fragrant paste forms.
03 - Add the chicken thighs to the spice mixture, turning each piece to ensure full, even coating on all sides. For deeper flavor, cover and refrigerate for up to 2 hours before roasting.
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 olive oil, season with a pinch of salt, and toss to combine.
05 - Place the seasoned chicken thighs skin-side up on top of the vegetables, allowing the juices to baste the chickpeas and carrots as they cook.
06 - Roast for 40 to 45 minutes, or until the chicken skin is deeply golden and crisp, the internal temperature reaches 165°F, and the carrots are fork-tender.
07 - Remove from the oven and let rest for 5 minutes. Scatter chopped fresh parsley over the top and serve with lemon wedges alongside rice, couscous, or warm flatbread.

# Expert Tips:

01 -
  • Everything cooks on a single sheet pan, which means you get maximum flavor and minimum dishwashing.
  • The chicken juices drip down into the carrots and chickpeas, creating a sauce you did not have to work for.
  • Sumac gives you that bright, citrusy punch without needing actual citrus in the marinade.
02 -
  • Do not skip the rest time after roasting because those five minutes let the juices settle back into the chicken instead of running out onto the cutting board.
  • If you have time, marinate the chicken in the spice paste for up to two hours in the fridge and the flavor will penetrate much deeper.
  • A single layer in the roasting pan matters because overcrowding creates steam instead of browning.
03 -
  • Pat the chicken thighs completely dry with paper towels before adding the spice paste because dry skin is the only way to get real crispness in the oven.
  • Check the date on your sumac because it loses its tang after about six months and stale sumac will make the whole dish taste flat.

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