This Sumac Chicken with lemon and potatoes is a vibrant one-pan Middle Eastern meal bursting with tangy, earthy flavor. Juicy chicken thighs roast over sliced lemons and herbs, infusing tender potatoes and sweet red onions with rich, savory goodness. Simple to prepare yet deeply flavorful, this comforting dish is perfect for both weeknights and special family dinners.

Why You’ll Love This Recipe

This recipe delivers bold Middle Eastern flavors using simple pantry spices and fresh ingredients. The tangy brightness of sumac combined with lemon juice creates a beautifully balanced marinade that penetrates the chicken, keeping it juicy and flavorful.

It’s a complete one-pan meal, meaning minimal cleanup and maximum flavor. The potatoes roast underneath the chicken, soaking up the savory juices and citrusy drippings, becoming incredibly tender and delicious.

The preparation is straightforward, requiring just 20 minutes of hands-on time. With a short marinating period, the flavors deepen beautifully, making this dish taste like it has been cooking for hours.

It’s also versatile, comforting, and family-friendly — perfect for gatherings or cozy dinners at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/8 cup Meyer lemon juice
1 Meyer lemon, thinly sliced
1/8 cup extra virgin olive oil
1 1/2 tablespoons sumac
1/2 teaspoon allspice
1 teaspoon dried thyme
1 teaspoon ground cumin
1/4 teaspoon black pepper
5 garlic cloves, grated or finely minced
1 1/2 teaspoons kosher salt
3 pounds bone-in, skin-on chicken thighs (about 6 thighs)
1 pound thin-skinned potatoes, sliced into 1/8-inch rounds (optional)
1 medium red onion, thinly sliced
6–8 sprigs fresh thyme
1/2 teaspoon Aleppo pepper or chili flakes (optional garnish)
2 tablespoons fresh parsley leaves, coarsely chopped

Directions

Preheat the oven to 425°F (220°C).

In a small bowl, whisk together the olive oil, Meyer lemon juice, sumac, allspice, dried thyme, cumin, black pepper, grated garlic, and salt until well combined.

Pat the chicken thighs dry with paper towels. Using a small knife, cut two shallow slits into the skin of each thigh to help the marinade penetrate. Rub the spice mixture thoroughly over each piece of chicken, coating all sides evenly. Cover and refrigerate for 1 to 3 hours.

Remove the chicken from the refrigerator 30 minutes before baking to allow it to come to room temperature.

Arrange the thinly sliced lemon rounds evenly across the bottom of a 9×13-inch baking dish or 2.5–3 quart braiser. Lay a few sprigs of fresh thyme over the lemons. Place the marinated chicken thighs skin-side up on top.

If using potatoes, toss the sliced potatoes and red onion in a bowl with a light drizzle of olive oil and a small pinch of salt. Tuck the potato slices and onions around and between the chicken pieces.

Place the pan in the center rack of the oven and roast for 25 minutes. Rotate the pan for even browning and continue baking for another 20 minutes, or until the internal temperature of the chicken reaches 170°F (77°C) and the skin is golden brown.

For extra crispiness, broil for 2–3 minutes, watching carefully to prevent burning.

Spoon some of the pan juices over the chicken before serving. Garnish with fresh parsley, thyme sprigs, and a sprinkle of Aleppo pepper if desired.

Servings and timing

Servings: 4 servings

Prep time: 20 minutes
Marinating time: 1–3 hours
Cook time: 45 minutes
Total time: approximately 2 hours (including marinating)

Variations

For a lighter version, use bone-in chicken legs or drumsticks instead of thighs.

Add vegetables such as carrots, zucchini, or bell peppers to roast alongside the chicken for extra color and nutrition.

For a spicier kick, increase the Aleppo pepper or add a pinch of cayenne to the marinade.

You can swap Meyer lemons with regular lemons if Meyer lemons are not available. The flavor will be slightly more tart but still delicious.

For a heartier meal, serve over rice or warm flatbread to soak up the flavorful juices.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, place the chicken and potatoes in a baking dish, cover loosely with foil, and warm in a 350°F (175°C) oven for 15–20 minutes or until heated through. Remove the foil during the last few minutes to help re-crisp the skin.

You can also reheat individual portions in the microwave, though the skin will not remain as crisp.

FAQs

What does sumac taste like?

Sumac has a tangy, lemony flavor with subtle earthy notes. It adds brightness and depth without being overpowering.

Can I make this recipe without potatoes?

Yes, the potatoes are optional. The chicken and onions alone make a flavorful dish.

Can I marinate the chicken overnight?

Yes, marinating overnight will intensify the flavor even more. Just be sure to let it rest at room temperature before baking.

What can I use instead of Meyer lemons?

Regular lemons work perfectly well. The flavor will be slightly sharper but still delicious.

How do I know when the chicken is fully cooked?

The internal temperature should reach 170°F (77°C) in the thickest part of the thigh.

Can I use boneless chicken?

Yes, but reduce the cooking time as boneless pieces cook faster.

What should I serve with sumac chicken?

It pairs well with rice, couscous, flatbread, or a fresh cucumber salad.

Can I freeze leftovers?

Yes, you can freeze cooked chicken for up to 2 months. Thaw overnight in the refrigerator before reheating.

Why cut slits in the chicken skin?

The slits allow the marinade to penetrate deeper into the meat for better flavor.

Is this dish spicy?

No, it is more tangy and savory than spicy. The Aleppo pepper garnish adds mild heat if desired.

Conclusion

This Sumac Chicken with lemon and potatoes is a beautifully simple yet deeply flavorful one-pan meal. The tangy sumac marinade, tender roasted chicken, and citrus-infused potatoes create a comforting dish full of Middle Eastern character. Easy enough for weeknights and impressive enough for guests, this recipe is sure to become a favorite at your table.

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