Sumac and Lemon Sheet Pan Chicken with Red Onions

• 4 bone-in, skin-on chicken thighs
• 2 medium red onions, cut into wedges
• 3 tablespoons olive oil
• 1 tablespoon sumac
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt to taste
• Freshly ground black pepper to taste
• Zest and juice of 1 lemon
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss chicken thighs and red onions with olive oil, sumac, cumin, smoked paprika, salt, and pepper.
3. 3 Spread the chicken and onions in a single layer on a sheet pan.
4. 4 Roast for 35 minutes, or until the chicken is cooked through and the onions are caramelized.
5. 5 Squeeze lemon juice over the roasted chicken and onions.
6. 6 Garnish with lemon zest and parsley before serving.

Equipment

• Sheet pan
• Baking sheet

Variations

• Substitute chicken thighs with chicken breasts for a leaner option.
• Add potatoes to the sheet pan for a heartier meal.

Substitutions

• If sumac isn't available, use a mix of lemon zest and a pinch of chili powder for a similar tang and flavor.
• Use chicken drumsticks instead of thighs if preferred.

Pairings

• Basmati rice
• Cucumber and tomato salad
• Warm pita bread

Nutrition

Tips

• For extra flavor, marinate the chicken and onions for an hour before roasting.
• Serve immediately for best texture and flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

Serving Suggestions

• Serve with fluffy basmati rice and a side of tangy yogurt sauce.
• Pairs wonderfully with a fresh cucumber and tomato salad.

FAQ