One Pan Sumac Chicken

This recipe for chicken has been a long time coming! It is a favorite here in my home and I am almost certain it will be a hit in yours!

I know life can get busy and most week days we just want to be able to throw together dinner, feed our families, clean up and get on with other activities. Well, this is where easy recipes like this one come in. It’s a one pan wonder and ready in about an hour, prep and all(not including marination time)

This recipe calls for the chicken to have the skin on so that it gives it that crispy rotisserie look and taste so make sure your chicken has the skin on.

Yield: 4-6

One Pan Sumac Chicken with Roasted Vegetables

Roasted chicken and vegetables in pan

This chicken recipe is so flavorful and easy to prepare. It is most flavorful when marinaded for a few hours or overnight so that the spices have a chance to soak in.

Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Inactive Time 1 day 2 seconds
Total Time 1 day 1 hour 20 minutes 2 seconds


  • 1 whole chicken, skin on
  • 2 tablespoons butter, melted
  • 2 tablespoons za'atar
  • 2 tablespoons sumac
  • 1/2 teaspoon garlic, minced
  • 1 teaspoon sea salt
  • 1 lemon, juiced
  • For the vegetables
  • ¼ cup olive oil
  • 1 teaspoon garlic, minced / garlic powder
  • 2 teaspoon zaatar
  • 2 teaspoon sumac
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon red chilli flakes


  1. Prepare the marinade. Melt the butter on the stove top. Take off of the heat and in the sauce pan add za'atar, sumac, salt, lemon and garlic.
  2. Apply the marinade over the chicken and let it marinate for at least 2 hours to over night.
  3. When ready to bake, preheat the oven to 425 degrees F / 218 degrees C.
  4. Bake for 35 mins or until the chicken is golden brown in color and the temperature 165 degrees on a food thermometer.
  5. If you want crispy skin, make sure to add a rack on the pan or roaster so the chicken can roast all around and doesn't sit in its juices.
  6. While the chicken is cooking, prepare the vegetables.
  7. Add the oil and seasonings mentioned above to the vegetables.
  8. Bake for 25 minutes.
  9. Once both the chicken and veggies are ready, slice the chicken and add the vegetables to a plate or bowl along with your carb of choice ( I like brown rice) and enjoy!


  • You can use other parts of chicken like breast or tenders and even boneless, skinless chicken thighs.
  • This chicken recipe is my version of rotisserie chicken found in grocery stores.

Did you make this recipe?

Tag @eatdrinkpure on Instagram and hashtag it #eatdrinkpure so that I can see your creations!



Chicken is a great source of lean protein and I can safely say that it is my family’s favorite way of getting it in. However, with all the tainting of the livestock that is rampant nowadays, make sure you check to see the source of your poultry. We like to buy Crescent Foods chicken when we can. It is available at most Walmart stores.


Broccoli has so many health benefits due to its nutritional profile that I am planning to have it as a regular part of our diet. Broccoli is high in nutrients such as vitamins K and C, chromium and folate. It is also a great source of Omega 3. Omega 3 helps the body fight inflammation and so makes Broccoli of special interest in cancer research. Read more about the amazing health benefits  of  this cruciferous veggie here.

I used cauliflower, broccoli and carrots but you can use almost any other vegetables you want, like bell peppers, asparagus and sweet potatoes.

Try this recipe today, I am sure your family will love it as much as mine does! Let me know here how it turned out and whether you made any changes to the veggies:)


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