This Sumac Chicken recipe with lemon and potatoes is bursting with flavor! A delicious one-pan Middle Eastern dinner your whole family will love!
Every creative act involves a leap into the void. In the midst of a leap, there are no guarantees. To leap can often cause acute embarrassment. Embarrassment is a partner in the creative act—a key collaborator.
ANNE BOGART
Why You’ll Love This!
This sumac chicken brings me back home to my Egyptian father’s way of cooking- simple and rustic with savory Middle Eastern flavors. Juicy and flavorful, the tangy earthy chicken infuses the potatoes with so much goodness! I have such happy memories of my dad making this dish, he loved to cook!
The secret is in the spice! Sumac is a very unique spice- it tastes lemony and tart with surprising depth and complexity. It is often used in Middle Eastern recipes, added to everything from meat rubs and kebabs to salads and dips, giving dishes a flavorful, tangy brightness.
Sumac chicken Ingredients
- Chicken thighs, skin-on, bone-in: Or use bone-in chicken legs.
- Sumac: With its unique lemony, tart, rich, and complex flavor, there is really no substitute for this!
- Lemons: Use Meyer lemons if you can find them. You’ll need both lemon juice and a thinly sliced lemon. Meyer lemons are worth searching for, but if they are not in season, use regular lemons.
- Fresh Garlic cloves: Grated garlic is used in the marinade to enhance its aromatic flavor.
- Red onion: Sliced red onions add a pop of color and delicious sweet, caramelized flavor.
- Potatoes: Use thin-skinned potatoes. Optional, but add an extra bit of heartiness to the dish!
- Other spices: Allspice, dried thyme, cumin, black pepper, and kosher salt.
- Fresh thyme: Place on the lemon slices during baking to create an herby, fragrant aroma.
- Garnishes: More fresh thyme, fresh parsley, and Aleppo pepper (or chili flakes).
How to Make Roasted Sumac Chicken
Step one: Make the sumac spice paste. In a small bowl, whisk together olive oil, Meyer lemon juice, sumac, allspice, dried thyme, cumin, pepper, garlic, and salt.
Step two: prep the chicken. Pat the chicken dry with a paper towel. Cut small slits in the skin to allow more of the marinade penetrate. Rub the spice mixture over each chicken piece, coating all sides. Cover and let marinate in the refrigerator for 1-3 hours. Remove from the fridge and let rest at room temperature for 30 minutes before baking.
Step three: Assemble. Preheat oven to 425F. Spread lemon slices across the bottom of the baking pan, rimmed baking sheet, or large braiser. Place a few sprigs of thyme on the lemon slices, then place the chicken, skin side up, on top.
Step four: add optional potatoes. Toss potatoes and onion slices together in a large bowl with salt and a drizzle of olive oil. Tuck the potatoes and onions around the chicken.
Step five: Bake! Place the pan on the middle rack and roast 25 minutes. Rotate the pan, then bake 20 minutes, until the chicken is cooked through. The chicken should reach 170F in the thigh, and the skin will be brown. Increase the crispiness by broiling for a few minutes if you wish! Just be sure to keep an eye on it.
Step six: Serve with a drizzle of sauce from the pan, fresh parsley and thyme sprigs, and a sprinkle of Aleppo pepper if desired.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
Sumac Chicken pairs perfectly with zaatar rice, Middle Eastern rice, homemade pita bread or Lebanese flatbread.
Serve it with a salad like our Tabouli salad, Fattoush Salad, Lebanese Slaw or our favorite Lentil Salad.
FAQs
Sumac has a tangy, lemony taste with a sour, acidic flavor. It has surprising depth and complexity!
It tastes wonderful when used in a marinade like this one, but we also love using sumac on roasted veggies or sprinkled over avocado toast, a hard boiled egg, or hummus.
You can mix sumac into marinades like we do here, or combine it with other spices for roasted and grilled meats or vegetables.
It is really worth searching to find it because there is no ideal substitute—it is just that unique! However, lemon pepper or za’atar could work.
💫So there you have it… one of my favorite Middle Eastern chicken recipes! Healthy and easy, this takes just 20 minutes of hands-on time! I hope you enjoy this- please let us know what you think in the comments below. Very appreciated! 🙏
Sylvia~xoxo
More Middle Eastern Chicken Recipes!
Love Middle Eastern food? Here are all of our Middle Eastern Recipes!
Sumac Chicken Recipe
- Prep Time: 20 mins
- marinate: 60 mins
- Cook Time: 45 mins
- Total Time: 2 hours 5 minutes
- Yield: 4-6
- Category: Main, chicken recipes, dinner ideas,
- Method: baked, roasted
- Cuisine: Middle Eastern
Description
This Sumac Chicken recipe with lemon and potatoes is bursting with flavor! A delicious one-pan Middle Eastern meal your whole family will love! Allow 1 hour of marination time for the best flavor!
Ingredients
- 1/8 cup Meyer lemon juice, plus 1 Meyer lemon sliced thin (or use regular lemons)
- 1/8 cup extra virgin olive oil
- 1 and 1/2 tablespoons sumac
- 1/2 teaspoon allspice
- 1 teaspoon dried thyme
- 1 teaspoon cumin
- 1/4 teaspoon black pepper
- 5 cloves garlic- grated, pressed or finely minced
- 1 1/2 teaspoons kosher salt
- 3 pounds chicken thighs, bone-in (about 6 thighs) or use legs
- 1 pound of potatoes, thin-skinned, sliced 1/8 inch rounds (potatoes are optional)
- 1 red onion, cut into thin slices
- 6–8 sprigs of fresh thyme
- Aleppo pepper- garnish ( or chili flakes)
- fresh parsley leaves coarsely chopped for serving
Instructions
- Make the marinade: In a small bowl mix olive oil, Meyer lemon juice, sumac, allspice, dried thyme, cumin, pepper, garlic and salt.
- Marinate the chicken: Pat chicken dry. Cut 2 small slits in the skin of each thigh to allow the marinade to fully penetrate. Rub each piece of chicken, coating all sides well with the sumac marinade. Cover and let marinade in the fridge 1-3 hours. Let chicken rest at room temp for 1/2 hour before baking.
- Heat the oven to 425F degrees.
- Assemble: spread lemon slices on the bottom of the baking pan. Add a few springs of thyme over the lemon slices. and place the chicken pieces, skin side up, over the sliced lemons and thyme.
- Optional potatoes: In a medium bowl, toss potatoes and onion slices with salt and a drizzle of olive oil. Tuck in the potato slices and onion in between the chicken.
- Bake the chicken: Place in the middle of a hot oven and roast for 25 minutes, rotate the pan, and bake 20 minutes more, until chicken is cooked through, reaching 170F in the thigh, and skin is brown. To increase crispiness, broil for a few minutes under careful watch so as not to burn.
- To serve: spoon a little of the sauce from the pan, over the chicken, garnish with fresh parsley, thyme sprigs and sprinkle with Aleppo pepper (optional).
Notes
Nutrition
- Serving Size: 1 piece with skin
- Calories: 165
- Sugar: 1.8 g
- Sodium: 709.3 mg
- Fat: 36 g
- Saturated Fat: 8.9 g
- Carbohydrates: 21.9 g
- Fiber: 4 g
- Protein: 30.8 g
- Cholesterol: 166.6 mg
I had never tried sumac before and it was wonderful in this recipe. I will most certainly make it again.
So glad to hear this!
So easy and delicious. With minimal hands-on time, this recipe is a hit. The lemons and potatoes are a must. I followed the roasting instructions as written and it was beautifully done in 45 minutes. Served over your Middle Eastern rice. Both were winners! Thank you.
Awesome Joan, so happy to hear this! Thanks for your helpful review.
This looks wonderful! Any suggestions for chicken breasts instead which are Preferred by my children.
We have not tried with chicken breasts. I bet it would be good to sear them after marinating. Add a little broth (1/4 cup) to the pan and bake for less time. You may need to leave the potatoes in longer.
This recipe was so delicious! The chicken was flavorful in every bite. I can’t wait to make this again for friends. Thank you Sylvia for your incredible recipes!!!
So glad you enjoyed this Benita!
Seems similar to Musakhan which I love. I will give this a try!
Let us know what you think Anne. In the meantime I need to try Musakhan!
This is unbelievably easy, oh so lemony and just perfect.
Happy you enjoyed! Thanks for the review!
Can I make this with skinless chicken breasts?
Give it a try! You might sear them first for more flavor (if you want) and cook for less time in the oven.
I made this last night and everyone in my family loved it. Thanks for sharing!!
Great to hear William!
Delicious!
It would help if the oven temperatures were given in centigrade as well as Fahrenheit and adjusted for fan ovens.
I have tried many of your recipes and none have failed to please.😁
Thank you.
Glad you enjoyed this!
I made this tonight, it was delicious! I left out the potatoes, sauteed broccoli, and had brown basmati rice with it. My husband loved it too. Will definitely make again. Thanks Syvia!!!!
Perfect Jean! So glad you enjoyed.💛
This was absolutely amazing! It is comfort food at it’s best. I loved the hint of lemon on the potatoes. When I make it again I might even double the potatoes! DELICIOUS!
Great to hear Stefanie! Thanks for taking time to review. 🙂
This sounds delicious, but I don’t have an oven. Do you think it can be done in a crockpot, and if so, what is the suggested cooking time? Thanks!
Worth a try! I would add about 1/2 cup chicken broth and cook for about 2-3 hours on high.
These flavors sound so tasty. We’re vegetarians here; do you think this might work with tofu replacing the chicken?
If you cook the tofu like the chicken in the recipe, you will need to add a little broth and the tofu will be soft but hopefully soak up the flavor.
Or you could cut tofu in slabs, rub with marinade (use powdered garlic instead of fresh) and pan sear (see tips in our crispy tofu recipe). The serve with roasted potatoes and onions on the side with a generous squeeze of meyer lemon?
Good Afternoon,
What do you think about using chicken breasts? And how would I go about it?
Thanks,
Erika
We have not tried with chicken breasts. I bet it would be good to sear them after marinating, add a little broth (1/4 cup) and bake for less time. You may need to leave the potatoes in longer.