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Sumac-Spiced Chicken with Plums for an Easy Feast

Delicious sumac-spiced chicken with plums combines savory and sweet flavors in an easy, one-pan recipe.
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Prep Time 30 minutes
Cook Time 45 minutes
Marination Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade
  • 1 tablespoon Lemon Zest Consider lime zest as a substitute.
  • 1 tablespoon Brown Sugar Optional for enhanced caramelization.
  • 2 tablespoons Ground Sumac Can swap with lemon zest and a pinch of salt.
  • 1 teaspoon Kosher Salt Essential for seasoning.
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Cinnamon Warm spice that complements the dish.
  • 1/2 teaspoon Allspice Nutmeg can be used as an alternative.
  • 3 tablespoons Extra-Virgin Olive Oil
  • 4 cloves Garlic Cloves Use garlic powder (1/4 tsp per clove) if in a pinch.
For the Chicken and Fruits
  • 2 pounds Chicken Thighs Skin-on and bone-in for juiciness.
  • 2 teaspoons Thyme (fresh) Dried thyme may be used in smaller amounts.
  • 4 medium Plums Other stone fruits like peaches work well too.
  • 2 medium Shallots Red onion may serve in a pinch—just use half.
  • 1 tablespoon Honey Balance the flavors harmoniously.
  • 1 leaf Bay Leaf

Equipment

  • Sheet Pan
  • mixing bowl
  • Meat Thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, combine the lemon zest, optional brown sugar, ground sumac, kosher salt, black pepper, cinnamon, allspice, and minced garlic.
  3. Drizzle in the extra-virgin olive oil and stir everything together until well blended.
  4. In a large bowl, add the chicken thighs and pour the marinade over them, ensuring each piece is well coated.
  5. Cover with plastic wrap and let the chicken marinate for at least 30 minutes, ideally overnight.
  6. Arrange the chicken thighs on a large sheet pan, skin side up, alongside the plums and shallots.
  7. Drizzle with more olive oil and sprinkle with additional salt, cinnamon, allspice, and the bay leaf.
  8. Toss gently to combine everything evenly.
  9. Place the sheet pan in the preheated oven and roast for about 45 minutes, until the chicken is golden brown and reaches an internal temperature of 165°F (75°C).
  10. Let the dish rest for a few minutes, then sprinkle fresh thyme over the top before serving.

Notes

Ensure the chicken is evenly coated in the marinade for deep flavor. Use a meat thermometer for perfect cooking.