Ingredients
Scale
- 3 pounds bone-in, skin-on chicken thighs
- 2 large yellow onions, thinly sliced
- 4 medium Yukon Gold potatoes, cut into wedges
- 1/4 cup olive oil
- 1 tablespoon ground sumac
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup pine nuts (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, whisk together the olive oil, sumac, cumin, coriander, paprika, salt, and pepper until well combined.
- Add the chicken thighs to the bowl, ensuring each piece is generously coated with the marinade. Allow to sit for at least 30 minutes or refrigerate for up to 2 hours.
- On a large baking sheet, arrange the sliced onions and potato wedges in a single layer, drizzling them lightly with olive oil and seasoning with salt and pepper.
- Lay the marinated chicken thighs on top of the vegetables, skin side facing up.
- Transfer the sheet pan to the preheated oven and roast for approximately 35-40 minutes, or until the chicken is fully cooked and the skin is crispy.
- If using pine nuts, add them to the pan during the last 5 minutes of roasting.
- Once finished, take the pan out of the oven and allow it to rest for about 5 minutes.
- Before serving, sprinkle with freshly chopped parsley.
Notes
- For best flavor, marinate the chicken for up to 2 hours.
- Adjust seasoning according to taste.
- Pine nuts can be omitted if desired.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Palestinian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg