Sumac Chicken with Carrots (Printable Format)

Middle Eastern roasted chicken with sumac-spiced carrots and chickpeas — easy, aromatic, and gluten-free.

# 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 salt

→ Garnish

13 - 2 tbsp chopped fresh parsley
14 - Lemon wedges

# How-To Steps:

01 - Preheat the oven to 400°F.
02 - In a large bowl, combine olive oil, sumac, cumin, smoked paprika, coriander, salt, and black pepper. Stir 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.
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 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 mixture in a single layer.
06 - 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 fresh parsley over the dish, and serve immediately with lemon wedges for squeezing.

# Expert Suggestions:

01 -
  • The chicken juices drip straight into the chickpeas and carrots, so every bite tastes like it was braised in something secret and expensive.
  • Sumac gives you that bright, citrusy punch without a single drop of lemon juice, though you will want wedges at the end anyway.
  • It all cooks on one pan, which means you get a deeply flavored meal and only one dish to wash.
02 -
  • If you crowd the pan the vegetables will steam instead of roast, so use a large baking dish where everything has room to breathe.
  • Marinating the chicken in the spice blend for even 30 minutes transforms the flavor from good to unforgettable, and two hours is even better.
03 -
  • Taste your sumac before measuring, because freshness varies wildly and older sumac barely registers on the tongue.
  • Let the roasted pan rest for five minutes before serving so the juices settle back into the chicken instead of running out onto the cutting board.

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