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Roasted chicken with sumac on a platter and topped with parsley, pine nuts, and pomegranate.

Roasted Chicken with Sumac

  • Author: Betty
  • Prep Time: 20 minutes
  • Marinating Time: 2 hours or overnight
  • Cook Time: 1 hour
  • Total Time: 3 hours 20 minutes


Units Scale
  • 2 1/2 lbs chicken thighs and legs, skin-on, bone-in
  • 1 Tbsp ground sumac
  • 1/2 tsp ground cumin
  • 1/4 tsp allspice
  • 1/4 tsp ground cinnamon
  • 1 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 Tbsp minced garlic
  • 3 Tbsp olive oil
  • 1 red onion, thinly sliced
  • 3 Tbsp fresh lemon juice
  • 1/4 cup flat-leaf parsley, chopped
  • 2 Tbsp pine nuts, toasted
  • 1/4 cup pomegranate seeds



  1. Cut small slashes in the chicken pieces, going through the skin and flesh. Place chicken in a large bowl and set it aside.
  2. Combine sumac, cumin, allspice, cinnamon, salt, pepper, and garlic in a small bowl. Stir in the olive oil to make a loose slurry.
  3. Pour the mixture over the chicken pieces. Add the onion and mix it all together to coat. Cover and put in the fridge to marinate for 2 hours or overnight.
  4. Preheat the oven to 350 F/176 C. Place the chicken in a 9x13 baking pan, skin side up. Add the onions to surround the chicken. Pour the lemon juice over everything.
  5. Roast for 55 minutes or until juices run clear when the thickest part of the chicken is pierced. 
  6. Remove from the oven when done. Top with parsley, pine nuts, and pomegranate before serving.