Bye-bye boring, bland, dry chicken breast! These flavorful sumac roasted chicken thighs are anything but boring or bland. They are juicy, delicious, and so so satisfying. They are also packed with vitamins, minerals, and protein!

Pair these with rice or potatoes and add a green (broccoli, asparagus, spinach, kale, etc.) on the side for a balanced meal!  You can batch cook these and make them for the week.  They are super easy to heat back up in the oven (heat at 350 or 400 until they reach an internal temp of 165).  Give them a try and let me know what you think!

Sumac Roasted Chicken Thighs

•6 bone-in skin-on chicken thighs (I use and love @butcher_box pasture-raised organic chicken. Comes frozen and so convenient to thaw and cook)
•2 TBSP olive or avocado oil
•1 tsp sumac
•1 tsp paprika
•1/2 tsp granulated garlic
•1/2 tsp granulated onion
•1 tsp kosher salt
•Juice from 1/2 large lemon
•Black pepper to taste

1. Preheat oven to 400. Pat chicken thighs down with paper towel and make sure skin is nice and dry. Arrange a couple inches apart on a large rimmed baking sheet. You don’t want them to be too close together. Use 2 baking sheets if needed.
2. Coat with oil, and evenly sprinkle spices on top (I usually add the black pepper at the end once they come out of the oven). Squeeze half a lemon on top.
3. Place into the oven for ~35 minutes or until thermometer reads 165. Let sit for a few mins then enjoy! Can place these in a Tupperware in the fridge for up to 3 days

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