This Sumac Chicken with Roasted Vegetables features bold Middle Eastern spices like tangy sumac and herby za’atar. This baked chicken recipe is packed with flavor! It’s Whole30 approved and Keto friendly too!
Why you’ll love it
- 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 chicken one comes in. It’s ready in about an hour!
- It’s meal prep friendly so you can enjoy leftovers.
What’s in this Middle Eastern inspired chicken recipe?
Chicken Bone in or boneless chicken thighs work best for this recipe.
Seasonings Sumac, Za’atar, crushed red pepper flakes, lemon juice, salt.
Vegetables Broccoli, sweet potato and bell pepper.
Butter and Olive Oil I use butter for a rich taste in the chicken and olive oil for the vegetables.
How to make Sumac Chicken with roasted vegetables in sheet pans:
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.
Apply the marinade on the chicken and transfer it to a baking tray/sheet pan. Let it marinate while you chop and season the veggies.
Season the vegetables with olive oil and salt and toss to combine. Transfer them onto another baking sheet.
Bake for 25 mins or until the chicken is golden brown in color and the temperature 165 degrees on a food thermometer. The vegetables should be ready around the same time. Keep a look out as temperatures vary across different ovens.
Yes absolutely. The cook time will vary and generally it is slightly shorter for chicken breast as that tends to dry out if cooked too long.
Of course! I’ve roasted cauliflower, eggplant, zucchini and carrots in the past. Just make sure they have similar cook times.
Storing, freezing and reheating
To store: Store in an airtight container. This chicken will keep for up to 4 days cooked. If you store it un cooked, make sure to cook it within 3 days to maintain freshness.
To freeze: You can freeze cooked chicken for up to six months in an air tight container.
To reheat: heat a portion in microwave for 2 minutes or until heated through.
More chicken recipes to try
If you try this recipe, I’d appreciate it so much if you would rate it ⭐️⭐️⭐️⭐️⭐️! And let me know in the comments how it worked out for you. I love hearing feedback and the recipe rating helps others find this recipe!
Sumac Chicken with Roasted Vegetables
- 2 Baking sheets
For the chicken
- 2 pounds chicken thighs * see note
- 2 tablespoons butter melted
- 1 tablespoons za’atar
- 2 tablespoons sumac
- 1/2 teaspoon crushed red pepper flakes optional
- 1/2 teaspoon garlic minced
- 1 teaspoon sea salt
- 1 lemon juiced
For the vegetables
- 2 tablespoons olive oil
- ½ teaspoon salt
- Preheat the oven to 425 degrees F / 218 degrees C.
- 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.
- Apply the marinade on the chicken and transfer it to a baking tray. Let it marinate while you chop and season the veggies. Season the veggies with olive oil and salt and toss to combine. Transfer them onto another baking sheet.
- Bake for 25 mins or until the chicken is golden brown in color and the temperature 165 degrees on a food thermometer. The vegetables should be ready around the same time. Keep a look out as temperatures vary across different ovens.
- Enjoy warm with some garlic mayo and hot sauce.
- Bone in or boneless chicken thighs are best for this dish as they tend to give juicier results.