Sumac Lemon Chicken with Potatoes and Fresh Herbs Recipe
This Sumac Chicken recipe with lemon and potatoes is a flavorful one-pan Middle Eastern dish featuring marinated chicken thighs baked with sumac, spices, and fresh herbs. The tender chicken, complemented by thinly sliced potatoes and lemon, creates a delicious, aromatic meal perfect for family dinners. A minimum 1-hour marination boosts the vibrant, tangy flavors.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4-6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
Marinade
- 1/8 cup Meyer lemon juice (or regular lemon juice)
- 1/8 cup extra virgin olive oil
- 1 1/2 tablespoons sumac
- 1/2 teaspoon allspice
- 1 teaspoon dried thyme
- 1 teaspoon cumin
- 1/4 teaspoon black pepper
- 5 cloves garlic, grated, pressed or finely minced
- 1 1/2 teaspoons kosher salt
Main Ingredients
- 3 pounds bone-in chicken thighs (about 6 thighs) or chicken legs
- 1 pound thin-skinned potatoes, sliced 1/8 inch rounds (optional)
- 1 red onion, thinly sliced
- 1 Meyer lemon, sliced thin (optional, can substitute regular lemon)
- 6–8 sprigs fresh thyme
- Aleppo pepper or chili flakes (for garnish)
- Fresh parsley leaves, coarsely chopped (for serving)
Instructions
- Make the marinade: In a small bowl, whisk together the olive oil, Meyer lemon juice, sumac, allspice, dried thyme, cumin, black pepper, garlic, and kosher salt until fully combined.
- Marinate the chicken: Pat the chicken thighs dry with paper towels. Using a sharp knife, cut two small slits in the skin of each thigh to help the marinade penetrate deeply. Rub each chicken piece thoroughly with the marinade, ensuring all sides are coated. Cover and refrigerate for 1 to 3 hours for best flavor. Before baking, let the chicken rest at room temperature for about 30 minutes.
- Preheat the oven: Heat your oven to 425°F (220°C) to prepare for roasting.
- Assemble the dish: Arrange lemon slices in the bottom of a 2.5 to 3-quart brazier or a 9 x 13-inch baking pan. Scatter a few fresh thyme sprigs over the lemon slices. Place the marinated chicken pieces skin-side up over the lemon and thyme layer.
- Prepare the potatoes and onion: In a medium bowl, toss the sliced potatoes and red onion with a pinch of salt and a drizzle of olive oil. Tuck the potato and onion slices in between and around the chicken pieces.
- Bake the chicken: Place the pan in the center of the preheated oven. Roast for 25 minutes, then rotate the pan for even cooking and continue roasting for another 20 minutes until the chicken reaches an internal temperature of 170°F (77°C) and the skin is nicely browned.
- Broil for crispiness (optional): For extra crispy skin, broil the chicken for a few minutes under close watch to prevent burning.
- Serve: Spoon some of the pan juices over the chicken. Garnish with fresh parsley, additional thyme sprigs, and a sprinkle of Aleppo pepper or chili flakes. Serve warm.
Notes
- Aleppo chili pepper is a mild and flavorful chili from Syria with moderate heat and a fruity complex flavor, perfect for garnish without overpowering the dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- If Meyer lemons are unavailable, regular lemons can be used as a substitute.
- Cutting slits in the chicken skin allows better absorption of the marinade for more flavorful results.
