Sumac Chicken Sheet Pan with Roasted Vegetables

5 from 2 votes

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: 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 tablespoon 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. Add them to a large bowl and set it aside.

In a bowl, add the olive oil, salt, za'atar, sumac, garlic powder, and Aleppo pepper. Mix well and set aside.
Remove the chicken drumsticks and pat them dry with paper towels. Add the chicken to the bowl of veggies. Toss the chicken, sweet potato cubes, and broccoli florets with the marinade, making sure everything is coated. Transfer everything to a parchment-lined baking sheet.
Bake for 25 minutes, turning the chicken halfway through.
Meanwhile, make the garlic yogurt sauce by combining all the ingredients. Set aside.
After 25 minutes, set the oven to broil and broil the chicken for about 4 minutes to char it. You can place the baking sheet on the top rack to do this.
Enjoy with garlic yogurt sauce or any other condiment of choice.

The nutrition calculations do not take into account the yogurt sauce
Bone-in or boneless chicken legs or thighs are best for this dish, as they tend to be juicier.
I sometimes get the pre-cut florets at Trader Joe's to save time.
You don't need to peel sweet potatoes. Just wash them thoroughly.