This Sumac Chicken and Onion sheet pan dinner was cooked two days in a row at my house. Yep, it's that good. Husband and kids were happy, and I was also happy because guess what? It takes me 10 minutes to throw it together and the rest is all my oven. This recipe is inspired by Palestinian Musakhan, which is an authentic dish consisting of chicken and onions spiced with sumac and other spices, served on top of traditional bread.
How to make this Sumac Chicken sheet pan
If you know me well, you know that I love an easy weeknight recipe. Those are every busy mom's favourite type of dinner, am I right? This one is basically top of my "easy dinners" list. So little time, and the flavour pay off is exceptional. Here's how it goes down:
- Mix the spices together to make a mixture you can use to marinate the chicken as well as the onions
- Marinate the chicken by mixing the spices in evenly. You can do this for 1-2 hours in the fridge, or just cook it right away. Obviously marinating it longer will amplify the flavours more but I honestly always cook right away and its still phenomenal
- Slice your onions and season with the spice mixture as well. You can use white or red onions
- Lay everything out on the sheet pan. I usually do the onions on the bottom then add the chicken on top, and add a few pieces of onion on top of each chicken piece. That way the chicken juices make the onions super delicious
- Bake, garnish and serve. I love it sprinkled with parsley for a pop of colour and some freshness, along with a squeeze of lemon
How to serve Sumac Chicken
I usually serve this Sumac Chicken with some pita bread or any type of flatbread. In the picture below I used mini naans which were SO good with it. I simply shred the chicken while in the pan still, then make mini sandwiches or tacos by adding the chicken, then the onions, and topping with parsley and a squeeze of lemon. It is also so delicious served with my 5-minute toum sauce. You can also serve it with a side of rice, salad, or potatoes.
For more easy dinner recipes, check out:
- Sheet Pan Arabic Shawarma
- Pomegranate Drumsticks
- Musakhan Rolls
- Spicy Arayes (Middle Eastern Stuffed Pita Bread)
If you tried these recipes, please consider leaving a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page - I'd love to hear from you! You can also hop on over to Instagram and say hello!
Sumac Chicken and Onion (Sheet Pan Dinner)
- 3 boneless skinless chicken legs you can also use thighs
- 3 Onions white or red both work well
- 3 tablespoons extra virgin olive oil
For the spice mixture:
- 2 tablespoons sumac
- ½ teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- ½ teaspoon black pepper
- 1.5 teaspoon salt
For garnish (optional):
- Lemon wedges
- Start by pre-heating the oven to 400F
- In a bowl, mix together all the spices until they're well combined. Remove about 1 tablespoon of the spice mixture for the onions, and use the rest of the chicken
- Wash and pat dry the chicken legs. If there is extra fat, feel free to trim it. Ensure you use room temperature chicken (take it out of the fridge 30 minutes before cooking)
- Marinate the chicken with spice mixture, using your hands to evenly coat all the pieces. If you have time, you can pre-marinate for 1-2 hours in the fridge, but it's fine if you don't
- Thinly slice the onion into rings (or half rings is also fine) and toss in the spice mixture
- On a sheet pan, lay the onions in one layer, then drizzle with the olive oil
- Add the chicken legs on top of the onions, adding a few pieces of onion on top of each chicken leg as well
- 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 if you want to slightly brown/crisp the chicken
- Garnish with parsley and lemon wedges. Serve with bread or a side of rice and enjoy
- 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
- You can also add in other vegetables to this dish that have a similar cooking time to the onions
3 pieces of chicken or 3 lbs of chicken ?
Really delicious - works well with chicken breast.
Perfectly balanced spices
Violet Heaven says
Favorite roast chicken recipe of all time. I make a half chicken at a time in my air fryer using about half as much oil. I make it with acorn or butternut squash, fresh fennel, lots of red onions and occasionally cauliflower. I pair those with a nice simple fattosh. And huge whole grain pita. Drizzling the juices from the bottom pan over everything. Satisfies every single time!
Amina Al-Saigh says
Love how you have made this your own! Thanks for the review Violet!
I have been looking for flavourful low sodium recipes. I thought this sounded good and easy to make lower sodium. I reduced the salt to 1/2 teaspoon. Used all the other spices as listed. It tastes great. I love the chicken and next time I’ll make even more onions.
So glad to hear this worked out for you Emily! Thanks for the feedback!
Absolutely loved this! Thank you!
So glad you enjoyed it Brooke!
Is it spicy? I have IBS and on low to minimum spices...do you recommend it?
Not spicy at all! Just flavourful 🙂
Just made this today, so so good! I was wary with the cinnamon amount but it turned out so great and flavorful =)
We love this baked chicken in our house and all those onions get such awesome flavor! It's also so easy to put together!
Loved the sumac onions but not so much the chicken! Will try it again since I used chicken breast! Love how fast and easy the recipe is to make though!
I love ALL Amina's recipes. I made the Sumac chicken for my family today and it was a real hit. The recipe was quick and easy for a very busy Mom of 2. I paired it with some rice and made a side salad. It was delicious!!!!!
I'm so glad you enjoyed it Sadia! It's definitely a winner for busy moms. Thanks for the review!
Love this chicken! Comes together quick and all in one pan. It isn't spicy but has SO much flavour. I baked it once with potato slices and husband loved the addition. I always pair it with your tahini sauce! Best combo ever.
I love the addition of the potato! Makes it a more complete meal. So glad you enjoyed it! 🙂