Community recipe
Crispy Sumac Chicken with Roasted Carrots, Chickpeas, and Herbed Yogurt
Juicy roasted chicken thighs get a crisp, tangy sumac crust while carrots and chickpeas caramelize underneath. A cool lemon-herb yogurt and toasted flatbread make this colorful sheet-pan dinner feel special without adding fuss.
- Serves
- 4
- Prep
- 15 min
- Cook
- 35 min
- Difficulty
- easy
Get ready
Ingredients
- 450 g carrots, washed, peeled if needed, and diagonally sliced
- 480 g cooked chickpeas, drained, rinsed, and patted dry
- 680 g boneless, skinless chicken thighs, patted dry
- 2 tsp ground sumac
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 2 tbsp extra-virgin olive oil
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp honey
- 240 g plain greek yogurt
- 1 tbsp lemon juice, freshly squeezed
- 1 small garlic clove, finely grated
- 2 tbsp fresh dills, finely chopped
- 2 tbsp fresh parsleies, finely chopped
- 0.25 tsp kosher salt
- 1 tbsp water
- 1 tsp ground sumac
Make it
Instructions
- 01
Prepare the oven and ingredients
Place a rack in the center of the oven and preheat it to 220°C / 425°F. Line a large rimmed baking sheet with parchment, then set it aside. Wash and dry 450 g carrots; peel them if the skins are thick, trim the ends, and cut them on a sharp diagonal into 1.5 cm pieces. Drain and rinse 480 g cooked chickpeas, then pat them very dry with a clean towel. Pat 680 g boneless, skinless chicken thighs dry with paper towels. Measure 2 tsp ground sumac, 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp kosher salt for the main seasoning. Keep raw poultry separate from the washed produce, and wash your hands and the work surface after handling it. | Why: Dry ingredients roast and brown instead of steaming, while an already-hot oven gives the chicken a crisp exterior.
- 02
Season the sheet-pan mixture
In a large bowl, toss the prepared carrots and chickpeas with 2 tbsp extra-virgin olive oil, 1 tbsp lemon juice, 1 tsp honey, and half of the measured sumac-cumin-paprika-salt mixture. Spread them in one even layer on the lined baking sheet. Rub the remaining seasoning over the chicken thighs, arranging them skin-side-up in the center of the pan with space between pieces. Let everything stand at room temperature for 5 minutes while you prepare the sauce. | Why: Oil promotes browning, lemon and honey balance the earthy spices, and spacing prevents the vegetables from becoming soggy.
- 03
Roast until crisp and tender
Roast the arranged pan at 220°C / 425°F for 25 minutes. Carefully stir the carrots and chickpeas once at the 15-minute mark, keeping the chicken undisturbed. Continue roasting until the thickest chicken thigh reaches 74°C / 165°F on an instant-read thermometer and its edges are deeply browned, while the carrots are fork-tender and the chickpeas have crisp, blistered spots. If the chicken is done before the vegetables, transfer it to a clean plate and return the vegetables to the oven for 5 minutes. Do not reuse the raw-chicken plate. | Why: The high heat renders chicken fat and concentrates the vegetables’ flavor; the thermometer confirms safe doneness without overcooking by guesswork.
- 04
Make the cool herb sauce
While the pan roasts, stir together 240 g plain Greek yogurt, 1 tbsp lemon juice, 1 small garlic clove, finely grated, 2 tbsp fresh dill, finely chopped, 2 tbsp fresh parsley, finely chopped, and ¼ tsp kosher salt in a small bowl. Add 1 tbsp water and stir until spoonable but not runny. Taste with a clean spoon and adjust only if needed; keep chilled until serving. | Why: Yogurt cools the warm spices, while garlic, herbs, and lemon add freshness and a little acidity to the roasted pan flavors.
- 05
Rest and serve
Transfer the roasted chicken to a clean cutting board and rest it for 5 minutes. Leave the carrots and chickpeas on the baking sheet so their surfaces stay crisp. Spoon the yogurt sauce onto four plates, top with the roasted vegetables and chicken, and finish with 1 tsp ground sumac divided among the portions. Serve immediately while the chicken is juicy and the vegetables are warm. | Why: Resting redistributes the chicken’s juices, and adding the final sumac after cooking preserves its bright, lemony aroma.
