With crispy skin and citrusy flavor these one pot sumac chicken thighs are perfect for weeknight dinner or family gathering.
Turkey day is a few days away and I’m very excited to see a lot of awesome turkey recipes. My problem is- I never cook turkey! But I’d like to try and roast a whole turkey myself. So this year I might try this. Will let you know how it turns.
On Thanksgiving I’m usually in charge of desserts and casseroles, so turkey seems like rocket science to me! I’ve roasted whole chickens a ton of times! Wish me luck!
Back on the chicken thighs. I’ve been thinking and even chatting with a fellow blogger, why the foods we eat the most are rarely posted on our blogs? Like this chicken? Roasted chicken thighs with veggies, potatoes or rice are meals I cook a lot and my family loves. But I rarely post these dishes. I often share my protein bowl creations, salads, drinks and desserts.
I’ll make it an effort to share more simple recipes like this one pan sumac chicken, because they require minimal effort, have amazing taste and flavor and take less than 1 hour to cook.
I chose bone-in chicken thighs, because meat cooked on a bone always tastes better. The skin turns very crispy, while the meat stays juicy and flavorful.
If you haven’t tried sumac, you definitely should. You can read more about it here. You can get it at spice shops or online. Sumac is a great seasoning for all kinds of meat and you can use it to top hummus. It has a nice lemony flavor. It is one of the main spices in the za’atar mix.
Keep in mind that there are different kinds of sumac and you should get the edible one. I used to bring another kind of sumac from Europe, which is not edible and I used as an antiseptic. You don’t want this one.
Sumac, garlic, orange juice, thyme, chicken – this is pretty much what you need to create this one pan meal.
Have a great weekend!
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- 6 small bone-in chicken thighs
- 2 oranges
- 1 tbsp sumac
- 1 tsp salt
- pinch of black pepper
- 3-4 garlic cloves, pressed
- ¼ cup olive oil
- 6 springs fresh thyme or 1 tsp dried thyme
- Preheat oven to 375 F.
- In a bowl combine olive oil, salt, pepper, sumac, juice from 1 orange, garlic cloves and thyme. Stir to combine.
- Dip chicken into marinade to coat evenly.
- Slice the second orange into rounds. Place on the bottom of a skillet. Arrange chicken thighs on top.
- Bake for 45 minutes, until the temperature of the chicken reaches 165 F and skin is crispy. Cook for longer, if needed.
- Serve and enjoy!