Sumac Chicken With Carrots Chickpeas (Printable Version)
Tender sumac-spiced chicken roasted alongside sweet carrots and hearty chickpeas in one pan.
# 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 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 kosher salt
→ Garnish
13 - 2 tbsp fresh parsley, chopped
14 - Lemon wedges for serving
# How to Make It:
01 - Preheat oven to 400°F. Position the rack in the center.
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 evenly, working the spice mixture under and over the skin for thorough coverage.
04 - Spread the sliced carrots, drained chickpeas, red onion, and minced garlic in a single layer across a roasting pan or large baking dish. Drizzle lightly with additional 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 and chickpea bed, allowing the juices to baste the vegetables during roasting.
06 - Roast for 40 to 45 minutes 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, scatter chopped parsley over the dish, and serve immediately with lemon wedges alongside.
# Expert Tips:
01 -
- One pan means you get crispy golden chicken and perfectly roasted vegetables with almost no cleanup.
- The sumac cumin combo is the kind of flavor that makes guests ask what on earth you put in this.
02 -
- If you marinate the chicken in the spice mix for a couple of hours the flavor penetrates deep into the meat and the result is noticeably better.
- Do not crowd the pan or the vegetables will steam instead of roast, use two pans if you are doubling the recipe.
03 -
- Pat the chickpeas completely dry with a kitchen towel before roasting and they will reward you with a satisfying crunch on the outside.
- Let the chicken rest for five minutes after it comes out of the oven so the juices redistribute instead of running all over the cutting board.