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–+ servings
A large sheet pan lined with parchment paper with cooked chicken thighs and cooked slices of red onions, lemon wedges, and a serving spoon. Everything is garnished with toasted pine nuts and parsley.
4.94 from 32 ratings

Sumac Chicken and Onion (Sheet Pan Dinner)

Yield: 4 Servings
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Author: Amina Al-Saigh
This Sumac Chicken and Onion sheet pan dinner is bursting with Middle Eastern spices and requires very little effort to make! Simply marinate the chicken and onion slices then pop in the oven. The flavours are inspired by classic Palestinian Musakhan. It’s the perfect weeknight dinner.
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Ingredients
 

  • 680 g boneless skinless chicken thighs , roughly 8 thighs
  • 3 small Red Onions, yellow onion will work too
  • 4 tablespoons extra virgin olive oil

For the spice mixture:

  • 4 tablespoons sumac, divided
  • 1/2 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1/2 teaspoon black pepper
  • 1.5 teaspoon salt

For garnish:

  • 1/4 cup parsley, finely chopped
  • Lemon wedges
  • Toasted pine nuts, or slivered almonds

Instructions
 

  • Start by pre-heating the oven to 400F
  • Thinly slice the onions into half moons (I do this using a mandolin) and place them on a parchment lined sheet pan.
  • In a bowl, mix together the olive oil and the spices until they're well combined, reserving 1 tablespoon of the sumac.
  • Place about one tablespoon of the spice paste over the onions and toss them together to ensure they are all coated. Spread them into one even layer.
  • Place the chicken thighs over the onions and add the rest of the spice paste. Use your hands to evenly coat the chicken with the spice paste.  
  • Bake in the oven for roughly 30-35 minutes, until juice run clear and chicken is white on the inside (you can test a piece). Broil for 5 minutes to achieve a bit of colour on the chicken. Sprinkle the remaining sumac on top of the chicken and onions.
  • Garnish with parsley, toasted pine nuts and lemon wedges. Serve with bread or a side of rice and enjoy!

Notes

  • Not recommended to use chicken breast, since I have not tested the optimum cooking time, and chicken breast tends to dry out faster in the oven due to low fat content. If you must, then do check it for doneness after about 15 minutes of baking time.
  • You can also add in other vegetables to this dish that have a similar cooking time to the onions.
Serving: 1Serving, Calories: 363kcal, Carbohydrates: 9g, Protein: 34g, Fat: 21g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.03g, Cholesterol: 162mg, Sodium: 1028mg, Potassium: 552mg, Fiber: 2g, Sugar: 4g, Vitamin A: 51IU, Vitamin C: 6mg, Calcium: 47mg, Iron: 2mg
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