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Sumac Chicken with Lemon and Potatoes

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A vibrant one-pan Middle Eastern-inspired dish featuring juicy sumac-marinated chicken thighs roasted with lemon, tender potatoes, and sweet red onions for a tangy, savory, and comforting meal.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 2 hours (including marinating)
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Middle Eastern
  • Diet: Halal

Ingredients

  • 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 minced
  • 1 1/2 teaspoons kosher salt
  • 3 pounds bone-in, skin-on chicken thighs (about 6 thighs)
  • 1 pound thin-skinned potatoes, sliced (optional)
  • 1 medium red onion, thinly sliced
  • 6–8 sprigs fresh thyme
  • 1/2 teaspoon Aleppo pepper or chili flakes (optional)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Whisk olive oil, lemon juice, sumac, allspice, dried thyme, cumin, black pepper, garlic, and salt.
  3. Pat chicken dry and cut two shallow slits in each thigh. Rub marinade over chicken. Refrigerate 1–3 hours.
  4. Remove chicken from refrigerator 30 minutes before baking.
  5. Arrange lemon slices in a 9×13-inch baking dish. Add thyme sprigs. Place chicken skin-side up on top.
  6. If using potatoes, toss with a little olive oil and salt, then tuck around chicken with sliced onion.
  7. Roast 25 minutes, rotate pan, then roast another 20 minutes until chicken reaches 170°F (77°C) and skin is golden.
  8. Broil 2–3 minutes for extra crispiness if desired.
  9. Spoon pan juices over chicken and garnish with parsley and Aleppo pepper before serving.

Notes

  • Marinate overnight for deeper flavor if desired.
  • Potatoes are optional but absorb delicious juices.
  • Use regular lemons if Meyer lemons are unavailable.
  • Store refrigerated up to 3 days or freeze up to 2 months.
  • Reheat covered in oven to maintain moisture and crispness.

Nutrition

Find it online: https://savorymomskitchen.com/sumac-chicken-with-lemon-and-potatoes/