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sumac chicken recipe

Sumac Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 18 reviews
  • Author: Sylvia Fountaine | Feasting at Home Blog
  • 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

Units
  • 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
  • 68 sprigs of fresh thyme
  • Aleppo pepper- garnish ( or chili flakes)
  • fresh parsley leaves coarsely chopped for serving


Instructions

  1. Make the marinade: In a small bowl mix olive oil, Meyer lemon juice, sumac, allspice, dried thyme, cumin, pepper, garlic and salt.
  2. 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. 
  3.  Heat the oven to 425F degrees.
  4. 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.
  5. 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. 
  6. 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.
  7. 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

Aleppo chili pepper is a mild and sunny chile from the Aleppo region of Syria. It has a moderate heat that doesn’t overpower its fruity complex flavor. It’s truly divine.

Store leftovers in a sealed airtight container in fridge up to 3 days. 

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