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.
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.
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.)
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.
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.
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.
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.
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
4 servings