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With crispy skin and citrusy flavor these one pan 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 thighs, 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 these one pan sumac chicken thighs.
Have a great weekend!
One Pan Sumac Chicken Thighs
Ingredients
- 6 small bone-in chicken thighs
- 2 oranges
- 1 tbsp sumac
- 1 tsp salt
- pinch of black pepper
- 3-4 garlic cloves, , pressed
- 1/4 cup olive oil
- 6 springs fresh thyme or 1 tsp dried thyme
Instructions
- 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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I absolutely LOVE sumac! Very underrated spice. This dish looks delicious Mira 🙂
This looks incredible, Mira! One pan meals are my favorite and I love that you used sumac – so delicious!
These chicken thighs look so golden brown and delicious, Mira! It’s so true — the foods we cook so often don’t always make it to the blog, maybe because we think they’re too “every day”? I’m glad you shared these — I’m pinning to try! And good luck with roasting your turkey if you get around to it. 🙂
Looks fantastic and flavorful ! Thank you for sharing with us at #HomeMattersParty. Happy Thanksgiving from Home Matters family 🙂
Mira, I would a bazillion times rather eat chicken thighs than turkey! They’re so much more delicious. And these are perfectly cooked. Can I have these on Thursday instead?
I love sumac too. And one pot chicken dishes. In fact everything about this dish – your photos are stunning 🙂
One pan meals are always winner! These look so deeelicious, Mira. Beautiful pictures! 🙂
This sounds absolutely heavenly! I am intrigued by the combination of orange and sumac! I’ve never tried it but I absolutely must try to to find it (the edible version!). Gorgeous photos!
I also added some quartered onion and an additional clove of garlic which I made sure some of which simmered in the pot with the glaze. 
Thank you for the sumac chicken thigh recipe. Â I made this last night and everyone loved it. Â The flavors all paired so well and it was so easy to make. Â (p.s. my super picky 8 year old finished all her chicken.)
I’m so glad you guys liked it!!!