This dish showcases chicken thighs roasted with sumac , a lemony, berry-like spice that adds depth and brightness. They’re roasted until crispy, juicy, and deeply flavorful. Served alongside herbed couscous studded with parsley, mint, and scallions, it’s a complete, vibrant meal that’s as easy to prepare as it is impressive to serve.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 40 minsTotal Time 1 hrFor the Sumac Chicken
6 bone-in, skin-on chicken thighs
2 tbsp olive oil
1 ½ tbsp ground sumac
1 tsp ground cumin
1 tsp smoked paprika
3 cloves garlic, minced
Zest of 1 lemon
Juice of ½ lemon
Salt and black pepper, to taste
For the Herbed Couscous
1 cup couscous
1 ¼ cups boiling water or broth
2 tbsp olive oil
¼ tsp salt
½ cup chopped fresh parsley
2 tbsp chopped fresh mint
2 scallions, thinly sliced
Juice of ½ lemon
Optional: pomegranate seeds or toasted pine nuts for garnish
Marinate the Chicken
1
In a large bowl, combine olive oil , sumac , cumin , paprika , garlic , lemon zest , lemon juice , salt, and pepper.
Add chicken thighs and toss to coat thoroughly.
Let marinate for at least 20 minutes , or up to 2 hours in the fridge for deeper flavor.
Roast the Chicken
2
Preheat the oven to 400°F (200°C) .
Place marinated chicken thighs, skin-side up, on a lined or lightly oiled baking sheet or oven-safe skillet.
Roast for 35–40 minutes , or until internal temperature reaches 165°F (74°C) and skin is golden and crisp.
(Optional: broil for 2–3 minutes at the end for extra crispiness.)
Prepare the Couscous
3
In a medium bowl, combine couscous , olive oil , and salt .
Pour over boiling water or broth , cover with a plate or lid, and let sit for 5–7 minutes .
Fluff with a fork, then stir in parsley , mint , scallions , and lemon juice .
Taste and adjust seasoning.
Assemble & Serve
4
Spoon herbed couscous onto each plate.
Top with a crispy chicken thigh.
Garnish with pomegranate seeds , pine nuts , or a drizzle of olive oil , if desired.
Tips for Success
5
Sumac is essential—don’t skip it! Find it in spice shops or Middle Eastern grocers.
Bone-in thighs deliver the juiciest, most flavorful result.
Leftovers? Shred chicken into couscous for a next-day salad or wrap filling.
Variations
6
Make it gluten-free : swap couscous for quinoa , millet , or cauliflower rice .
Add chickpeas or roasted vegetables to the couscous for more heft.
Want sauce? Serve with a dollop of labneh , tzatziki , or a quick lemon yogurt dip .
Suggested Pairings
7
Serve with: Yogurt tahini sauce, cucumber salad, or grilled vegetables
Drink: Dry white wine (Sauvignon Blanc), iced mint tea, or sparkling water with lemon
Occasion: Weeknight dinner, Middle Eastern-themed meal, or backyard dining
Ingredients For the Sumac Chicken
6 bone-in, skin-on chicken thighs
2 tbsp olive oil
1 ½ tbsp ground sumac
1 tsp ground cumin
1 tsp smoked paprika
3 cloves garlic, minced
Zest of 1 lemon
Juice of ½ lemon
Salt and black pepper, to taste
For the Herbed Couscous
1 cup couscous
1 ¼ cups boiling water or broth
2 tbsp olive oil
¼ tsp salt
½ cup chopped fresh parsley
2 tbsp chopped fresh mint
2 scallions, thinly sliced
Juice of ½ lemon
Optional: pomegranate seeds or toasted pine nuts for garnish
Directions Marinate the Chicken
1
In a large bowl, combine olive oil , sumac , cumin , paprika , garlic , lemon zest , lemon juice , salt, and pepper.
Add chicken thighs and toss to coat thoroughly.
Let marinate for at least 20 minutes , or up to 2 hours in the fridge for deeper flavor.
Roast the Chicken
2
Preheat the oven to 400°F (200°C) .
Place marinated chicken thighs, skin-side up, on a lined or lightly oiled baking sheet or oven-safe skillet.
Roast for 35–40 minutes , or until internal temperature reaches 165°F (74°C) and skin is golden and crisp.
(Optional: broil for 2–3 minutes at the end for extra crispiness.)
Prepare the Couscous
3
In a medium bowl, combine couscous , olive oil , and salt .
Pour over boiling water or broth , cover with a plate or lid, and let sit for 5–7 minutes .
Fluff with a fork, then stir in parsley , mint , scallions , and lemon juice .
Taste and adjust seasoning.
Assemble & Serve
4
Spoon herbed couscous onto each plate.
Top with a crispy chicken thigh.
Garnish with pomegranate seeds , pine nuts , or a drizzle of olive oil , if desired.
Tips for Success
5
Sumac is essential—don’t skip it! Find it in spice shops or Middle Eastern grocers.
Bone-in thighs deliver the juiciest, most flavorful result.
Leftovers? Shred chicken into couscous for a next-day salad or wrap filling.
Variations
6
Make it gluten-free : swap couscous for quinoa , millet , or cauliflower rice .
Add chickpeas or roasted vegetables to the couscous for more heft.
Want sauce? Serve with a dollop of labneh , tzatziki , or a quick lemon yogurt dip .
Suggested Pairings
7
Serve with: Yogurt tahini sauce, cucumber salad, or grilled vegetables
Drink: Dry white wine (Sauvignon Blanc), iced mint tea, or sparkling water with lemon
Occasion: Weeknight dinner, Middle Eastern-themed meal, or backyard dining
Sumac-Roasted Chicken Thighs with Herbed Couscous
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