Sumac Chicken with Carrots (Print version)
Aromatic sumac-spiced chicken roasted with sweet carrots and hearty chickpeas in one pan.
# What goes in:
→ 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
# Cooking steps:
01 - Preheat oven to 400°F.
02 - In a large bowl, combine olive oil, sumac, cumin, smoked paprika, coriander, salt, and black pepper. Mix until a smooth paste forms.
03 - Add the chicken thighs to the spice mixture and toss thoroughly, ensuring each piece is evenly coated on all sides.
04 - Spread the sliced carrots, drained chickpeas, red onion, and minced garlic in a single layer 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 vegetable layer in the roasting pan.
06 - Roast for 40 to 45 minutes until the chicken skin is golden and crisp, the internal temperature reaches 165°F, and the carrots are fork-tender.
07 - Remove from the oven, sprinkle with chopped fresh parsley, and serve with lemon wedges alongside.
# Tips from flavorandfeast:
01 -
- Everything cooks on one pan which means cleanup is almost nonexistent and that alone is reason to celebrate on a weeknight.
- The spice blend is warm and bright without being complicated so even cautious cooks feel like they made something special.
02 -
- If you have time marinate the chicken in the spice blend for up to two hours because the flavor sinks in deeply and the results are noticeably better.
- Do not crowd the pan or the vegetables will steam instead of roast so use the largest baking dish you own.
03 -
- Let the roasting pan rest for five minutes after pulling it from the oven because the juices redistribute and everything tastes better.
- Toasting the sumac briefly in a dry skillet before mixing it into the oil intensifies its flavor tenfold and takes only thirty seconds.