One Pan Sumac Chicken Thighs with Onions

These sumac chicken thighs roast over soft, tangy onions, then finish under the broiler with golden, crisp skin and toasted pine nuts. Everything cooks in one skillet, and the olive oil and chicken juices make a sauce that soaks right into warm pita. Rice or a fresh salad works too.

Why My Sumac Chicken Starts with the Onions

The onions are what make this recipe, so they get a head start. I cook two pounds of them in olive oil until they’re completely soft and wilted, but not browned. Then I take the skillet off the heat and stir in most of the sumac so the flavor stays bright and tangy. The hardest job is dicing all those onions!

The chicken thighs go on top, skin side up, and roast while the onions underneath soak up their juices. A few minutes under the broiler at the end turns the skin golden and crisp.

If you’re after the traditional Palestinian version, try my musakhan.

A Few Things to Know About the Ingredients

• Bone-in, skin-on chicken thighs: Use a 2-pound pack. The number of thighs will vary depending on their size, and that is fine. Pat the skin dry before seasoning so it has a better chance of crisping, and check the largest pieces for doneness.
• Yellow onions: Two pounds looks like a lot at first, but the onions cook down considerably. Try to dice them fairly evenly, so they soften at the same rate. They should be completely soft and wilted before the chicken goes into the oven, but not browned.
• Sumac: Use plain ground sumac. I add a little to the chicken and stir the rest into the onions after taking the skillet off the heat. This keeps the flavor bright and tangy.
• 7 spice (baharat): This spice is optional, but adds lots of flavor. You can buy it, or mix your own 7 spice. If you don’t have either, add a little cinnamon, cumin, nutmeg and coriander instead.
• Extra-virgin olive oil: The amount is intentional. It helps the onions soften without drying out and mixes with the chicken juices to create the sauce that soaks into the bread.
• Pine nuts: Toast them first, then take them out of the skillet before adding the onions. Keep stirring and remove them as soon as they are lightly golden because they can burn very quickly.

What to Serve with Sumac Chicken Thighs

Warm flatbread is my first choice because it soaks up the soft sumac onions and all the juices at the bottom of the pan. Spoon the onions over the bread, add chicken, and finish with the toasted pine nuts.

Rice also works well when you want something more substantial. For a lighter meal, serve the chicken with a tomato and cucumber salad or a tabbouleh salad, or fattoush. Plain yogurt on the side is optional, but its cool, creamy flavor is a nice contrast to the tangy sumac.

Storing and Reheating Leftovers

Store the chicken and onions in an airtight container in the fridge for up to 3 days. The skin will soften as it sits, so reheat the thighs uncovered in a 375°F (190°C) oven or air fryer until hot and crisp around the edges. Warm the onions separately, or place them underneath the chicken so the skin stays above the juices.

Make Pulled Sumac Chicken with the Leftovers: Pull the chicken off the bone, warm it with the leftover onions, and tuck it into warm pita with salad and a spoonful of yogurt. It makes an easy lunch the next day.

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Sumac Chicken Thighs with Onions

Prep Time: 15 minutes mins

Cook Time: 55 minutes mins

Marinating Time: 30 minutes mins

Total Time: 1 hour hr 40 minutes mins

Author: Diana

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This one-pan sumac chicken features juicy roasted chicken thighs baked over soft onions seasoned generously with tangy sumac. Toasted pine nuts add crunch, while warm bread soaks up the flavorful onion and chicken pan juices.

4 servings

This one-pan sumac chicken features juicy roasted chicken thighs baked over soft onions seasoned generously with tangy sumac. Toasted pine nuts add crunch, while warm bread soaks up the flavorful onion and chicken pan juices.

Recipe Video

Equipment

• Large mixing bowl or gallon zip top bag
• Measuring cups and spoons
• Oven safe cast iron skillet 12-inch (30 cm)
• Small Plate
• Instant-read thermometer

Ingredients 

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• ▢ 2 pounds (900 g) chicken thighs bone-in and skin-on, 6 to 8 thighs
• ▢ ½ cup (120 ml) extra virgin olive oil divided
• ▢ 2 teaspoons 7 spice (baharat) optional
• ▢ 1½ teaspoons kosher salt divided
• ▢ ½ teaspoon ground black pepper
• ▢ 5 tablespoons (40 g) sumac divided
• ▢ ¼ cup (34 g) pine nuts
• ▢ 2 pounds (900 g) yellow onions medium dice
• ▢ Chopped fresh flat leaf parsley for serving, optional
• ▢ Warm flatbread pita bread, taboon, or naan, for serving
• ▢ Plain yogurt and a simple salad for serving, optional

Instructions 

• Pat the chicken dry with paper towels. In a large bowl or zip top bag, combine the chicken with 2 tablespoons of the olive oil, the 7 spice, 1 teaspoon of the salt, the black pepper, and 1 teaspoon of the sumac. Toss until evenly coated. Cover and refrigerate for at least 30 minutes or up to 24 hours.
  
• Preheat the oven to 350°F (180°C). Heat 1 tablespoon of the olive oil in a 12 inch oven safe skillet over medium heat.
• Add the pine nuts and cook for about 2 minutes, stirring frequently, until lightly golden. Immediately transfer them to a plate.
  
• Add the remaining 5 tablespoons olive oil, diced onions, and remaining ½ teaspoon salt to the skillet. Cook for about 15 minutes, stirring regularly, until the onions are very soft and wilted but not browned.
  
• Remove the skillet from the heat and stir the remaining sumac into the onions. Arrange the chicken over the onions with the skin facing up and exposed.
  
• Bake for about 35 minutes, or until the thickest part of the chicken registers 175 to 185°F (79 to 85°C) without the thermometer touching the bone.
  
• Broil for 2 to 4 minutes, watching closely, until the chicken skin is golden and crisp. Sprinkle the chicken and onions with the toasted pine nuts and parsley, if using.
  
• Place warm bread on each plate and spoon the onions and some pan juices over it. Divide the chicken among the plates and serve with yogurt and salad, if desired.

Notes:

• The skillet will look very full when the onions are first added. They will soften and reduce considerably as they cook.
• Remove the pine nuts when they are lightly golden because they will continue darkening on the plate.
• Use pure ground sumac without added salt. If your sumac contains salt, reduce the kosher salt as needed.
• Boneless thighs also work. Start checking them after about 25 minutes and cook until the thickest part reaches 175°F (79°C).
• Chicken is safe to eat at 165°F (74°C), but chicken thighs become more tender when cooked to 175 to 185°F (79 to 85°C).
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat the chicken uncovered in a 375°F (190°C) oven or air fryer until hot and crisp around the edges.
• The nutrition estimate does not include bread, yogurt, salad, or optional parsley.

Nutrition Information

Serving: 1.5chicken thighs with onions (no bread), Calories: 887kcal, Carbohydrates: 23g, Protein: 41g, Fat: 71g, Saturated Fat: 14g, Polyunsaturated Fat: 14g, Monounsaturated Fat: 37g, Trans Fat: 0.2g, Cholesterol: 222mg, Sodium: 1057mg, Potassium: 850mg, Fiber: 4g, Sugar: 10g, Vitamin A: 185IU, Vitamin C: 17mg, Calcium: 74mg, Iron: 3mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

Sumac Chicken FAQ