Sumac Chicken with Roasted Vegetables
This chicken sheet pan dinner features bold Middle Eastern flavors. Serve it warm with roasted vegetables of choice and garlic mayo for a quick and easy weeknight meal.
Servings: 4
Equipment
- 2 Baking sheets
Ingredients
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
Instructions
- 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.
Notes
- Bone in or boneless chicken thighs are best for this dish as they tend to give juicier results.