Sumac Chicken With Carrots (Printable)

Tangy sumac-spiced roasted chicken with sweet carrots and hearty chickpeas — a vibrant Middle Eastern sheet pan dinner.

# 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 tablespoons olive oil, plus extra for drizzling
07 - 2 teaspoons ground sumac
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon ground coriander
11 - 1/4 teaspoon ground black pepper
12 - 1 teaspoon kosher salt

→ Garnish

13 - 2 tablespoons fresh parsley, chopped
14 - Lemon wedges for serving

# Directions:

01 - Preheat the oven to 400°F. Position the rack in the center of the oven.
02 - In a large mixing bowl, combine the olive oil, sumac, cumin, smoked paprika, coriander, kosher salt, and black pepper. Whisk until a smooth paste forms.
03 - Add the chicken thighs to the spice mixture and turn to coat evenly, ensuring the skin side is well covered. Set aside to marinate while preparing the vegetables.
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 coat.
05 - Place the seasoned chicken thighs skin-side up on top of the vegetable mixture in the roasting pan.
06 - Transfer to the preheated oven and roast for 40–45 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 the chopped parsley over the dish, and serve immediately with lemon wedges alongside.

# Expert Hints:

01 -
  • Everything roasts on a single pan so cleanup is almost nothing.
  • The chickpeas get crispy on the edges while staying creamy inside.
02 -
  • Do not skip drying the chickpeas because wet ones turn mushy instead of getting those irresistible crispy edges.
  • If the chicken skin is not crisping, broil for the last three minutes but watch it like a hawk.
03 -
  • Let the roasted chicken rest for five minutes before serving so the juices redistribute instead of pooling on the plate.
  • The pan drippings are liquid gold so spoon them over everything when you serve.

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