This sumac chicken recipe is rich in bold Middle Eastern flavor and so easy to throw together for a weeknight dinner. It is made in one pan along with hearty, nutrient-dense veggies like broccoli and sweet potatoes. Which means fewer dishes to clean up! 🙌🏼
Here’s the latest addition to my collection of quick weeknight dinners. If you enjoy Mediterranean flavors, you’ll love my air-fried chicken as well.
Growing up in the Middle East, specifically in Saudi Arabia, I have fond memories of my childhood, so it is natural for me to have a preference for the region’s spices.
But it wasn’t until my aunt shared her Sumac chicken recipe just a few years ago that I was reintroduced to this tangy lemony spice. I loved it, and I knew that I had to create a recipe that would make it easier to make for a weeknight dinner.
- Hers consisted of a whole chicken. I made it so you don’t have to carve the bird.
- Hers involved melting butter before making the spice paste. I wanted to cut that step out and use olive oil instead because who has time for that? Although both of these would be excellent changes when hosting guests 😊.
Why you’ll love it
- Life can get busy, and most weekdays we 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 come in. It’s ready in about 30 minutes!
- It’s meal prep-friendly.
- The cooking happens in one pan, meaning less clean up!
Ingredient Notes:
Sumac & Zaatar: Get the freshest you can. I get my sumac fresh from a Middle Eastern store here in Houston, and the za’atar is fresh from Palestine. I used za’atar to balance out the tanginess of the sumac.
Chicken: I use bone-in, skin-on chicken legs and thighs or even just drumsticks. These give the juiciest results. If you prefer breast, get it with the skin on and adjust the cook time as needed.
Aleppo Pepper: This is a pepper that has mild heat. You can use paprika instead.
Vegetables: I used sweet potatoes and broccoli, but you can use cauliflower and even carrots. The idea is to use a vegetable that doesn’t end up either mushy or undercooked.
How to Make Sumac Chicken and Vegetables in the Oven.
Cut up the vegetables. Preheat the oven to 425ºF/218ºC. Line a sheet pan with parchment paper. Cut the sweet potato into cubes and broccoli into bite-sized florets, and add them to the lined sheet pan.
Make the sumac paste. Add the sumac, za’atar, olive oil, garlic powder, onion powder, salt, and Aleppo pepper to a small bowl and mix to form a thick paste.
Marinate the chicken. Add the chicken to the sheet pan and rub the paste all over the chicken and veggies, ensuring they are fully coated. Nestle the chicken pieces between the veggies.
Bake. Bake for 25 minutes, flipping the chicken halfway through, and then broil for 4 minutes to get a nice char.
FAQs
Yes absolutely. The cook time will vary, and 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 uncooked, make sure to cook it within 3 days to maintain freshness.
To freeze: You can freeze it for up to six months in an air-tight container. Thaw in the fridge overnight or on the countertop before reheating.
To reheat: Heat a portion in the microwave for 2 minutes or until heated through.
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!
This recipe was first published in 2016 and modified in November 2023. It has been updated with recipe tweaks, clearer instructions, and better photos.
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Sumac Chicken Sheet Pan with Roasted Vegetables
Equipment
- 1 Baking sheet
Ingredients
- 8 -10 chicken drumsticks with skin on About 2 pounds. Can use thighs as well. See note
- 2 tablespoons olive oil
- 1 tablespoons za’atar
- 2 tablespoons sumac
- 1/2 teaspoon aleppo pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon sea salt
- 2 small heads broccoli Cut into florets
- 1 medium sweet potato cubed
Instructions
- Preheat the oven to 425ºF/218ºC. Cut up the sweet potato into cubes and the broccoli into florets. I sometimes get the pre-cut florets at Trader Joe's to save time. There is no need to peel the sweet potato. Add them to a large bowl.
Make the Marinade
- In a bowl, add the olive oil, salt, za'atar, sumac, garlic powder, and Aleppo pepper. Mix well and set aside.
- Take out the chicken drumsticks and use a paper towel to dry them off. Add the chicken to the bowl of veggies. Apply the marinade on the chicken, sweet potato cubes, and broccoli florets, making sure to coat everything. Transfer everything to a parchment-lined baking sheet.
- Bake for 25 mins, turning the chicken halfway. After 25 minutes, put the oven to broil and broil the chicken for about 4 minutes to char the chicken. You can place the baking sheet on the top rack so that everything is nicely charred. Enjoy with garlic yogurt sauce or any other condiment of choice.
Notes
- Bone-in or boneless chicken legs or thighs are best for this dish as they tend to be juicier.
Sami Shah says
10/10 peak recipe🤤😋
Shah Zeeshan says
Thank you Sami!