Sumac Chicken Sheet Pan with Roasted Vegetables

5 from 1 vote

This sumac chicken sheet pan dinner features bold Middle Eastern flavors. Serve it with garlic yogurt sauce for a quick and easy weeknight meal.

Prep Time10

Cook Time30

Total Time40

Course: Lunch/Dinner

Cuisine: Mediterranean, Middle Eastern

Servings:

Calories: 451kcal

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

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.

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.

Bone-in or boneless chicken legs or thighs are best for this dish as they tend to be juicier.