Sumac Chicken with Carrots and Chickpeas (Printable)
Roasted sumac-spiced chicken thighs with sweet carrots and golden 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, plus more for drizzling
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 kosher salt
→ Garnish
13 - 2 tbsp fresh parsley, chopped
14 - Lemon wedges for serving
# How to Make It:
01 - Preheat the oven to 400°F.
02 - In a large mixing bowl, combine the olive oil, sumac, cumin, smoked paprika, coriander, kosher salt, and black pepper. Stir until a smooth paste forms.
03 - Add the chicken thighs to the bowl and turn to coat each piece thoroughly in the spice mixture, ensuring the skin is evenly covered.
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, sprinkle with a pinch of salt, and toss to combine.
05 - Place the seasoned chicken thighs skin-side up on top of the vegetables in a single layer.
06 - Transfer to the oven and roast for 40 to 45 minutes, until the chicken skin is deeply golden and crisp and the internal temperature reaches 165°F. The carrots should be tender and the chickpeas slightly caramelized.
07 - Remove from the oven, scatter the chopped parsley over the dish, and serve immediately with lemon wedges alongside.
# Expert Hacks:
01 -
- Everything cooks on a single pan, which means you get maximum flavor with minimal dishwashing at the end of a long day.
- The combination of tangy sumac, sweet roasted carrots, and crispy chicken skin creates layers of taste that feel deeply comforting yet surprisingly bright.
02 -
- If you have even twenty extra minutes, letting the spiced chicken sit before roasting makes a noticeable difference in how deeply the flavors penetrate the meat.
- Do not crowd the pan, because the vegetables need breathing room to roast properly rather than steaming into something soggy.
03 -
- Pat the chicken thighs completely dry with paper towels before applying the spice mix, because dry skin is the only path to genuine crispiness.
- Give the pan a gentle shake halfway through cooking so the chickpeas on the edges get a chance to caramelize evenly on all sides.