Sumac Roasted Chicken

Sumac Roasted Chicken

This Sumac Lemon Roasted Chicken is bold, savory, and packed with bright Mediterranean and Middle Eastern flavors. Bone in chicken is marinated in fresh lemon juice, garlic, sumac, warm spices, and olive oil, then roasted over fresh thyme and lemon slices with seasoned red onions. The chicken comes out juicy and tender with beautifully crisp skin and a rich, flavorful pan sauce. Serve it over warm pita or flatbread, or pair it with rice for a comforting, satisfying meal.

AmericanChicken

Sumac Roasted Chicken

No ratings yet

Servings

Family of 6

Prep Time

30 minutes

Cook Time

2 hours

Author:

Sherry Hour

Ingredients

    For the Chicken

    • 6 to 8 chicken leg quarters or other bone in chicken pieces
    • 2 tablespoons tomato paste
    • ½ cup olive oil
    • 5 garlic cloves, crushed
    • Juice of 2 large lemons
    • 1 to 2 additional lemons, sliced
    • 2 tablespoons sumac
    • 2 teaspoons salt
    • 1 teaspoon black pepper
    • 1 teaspoon allspice
    • 1 teaspoon paprika, plus more for sprinkling
    • ½ teaspoon cumin
    • 1 teaspoon dried thyme
    • Fresh thyme sprigs
    • Fresh parsley, chopped
    • 2 red onions, sliced

    For Serving

    • Pita or flatbread
    • Rice, optional
    • Red pepper paste, optional
    • Toasted nuts, for garnish
    • Fresh parsley, for garnish

    Directions

    1. Prepare the chicken. Clean and trim the chicken as needed, then pat it completely dry with paper towels. Set aside.
    2. Make the marinade. In a large mixing bowl, combine the tomato paste, crushed garlic, sumac, allspice, dried thyme, paprika, cumin, black pepper, salt, lemon juice, and olive oil. Whisk until well combined.
    3. Marinate the chicken. Add the chicken to the bowl and toss thoroughly, making sure every piece is coated on all sides. Cover and refrigerate for at least 1 hour and up to 2 hours.
    4. Prepare the baking dish. Preheat the oven to 425°F. Arrange the lemon slices and fresh thyme sprigs across the bottom of a large baking dish.
    5. Add the chicken. Arrange the marinated chicken over the lemon and thyme. Pour any remaining marinade over the chicken and sprinkle the tops with additional paprika.
    6. Season the onions. In a separate bowl, combine the sliced red onions with a few pinches of salt and sumac. Drizzle with olive oil and toss until evenly coated.
    7. Assemble. Scatter the seasoned onions over and around the chicken.
    8. Roast. Roast uncovered at 425°F for about 1 hour, or until the chicken is fully cooked and the skin is deeply golden and crisp. Cooking time will vary depending on the size of the chicken pieces and your oven. Leg quarters may take up to 1 hour and 20 minutes. The thickest part of the chicken should reach at least 165°F.
    9. Serve. Arrange the chicken over warm pita or flatbread, or serve alongside rice. Spread red pepper paste over the bread for an extra layer of flavor, if desired.
    10. Finish. Spoon the flavorful pan juices over the chicken, then garnish generously with toasted nuts and fresh parsley. Serve warm and enjoy!

    Browse More Recipes

    Crack Dip

    Crack Dip

    ★★★★★(1)
    Ready in: 20 minutes
    Witch's Brew

    Witch's Brew

    ★★★★★(1)
    Ready in: 10 minutes
    Kafta bil Sanieh

    Kafta bil Sanieh

    ★★★★★(2)
    Baked Brie & Crostini

    Baked Brie & Crostini

    ★★★★★(1)
    Ready in: 15 minutes