Sheet-Pan Musakhan (Sumac Roast Chicken with Caramelized Onions)

Steps

1. Step 1

   Heat the oven to 425°F and set a rack in the middle. Pat the chicken thighs dry with paper towels.

   425°F

   • 8 bone-in, skin-on chicken thighs (about 3 lb total)
2. Step 2

   In a small bowl, stir together the sumac, allspice, cinnamon, cardamom, salt and pepper. Put the chicken in a large bowl, add 2 tablespoons of the olive oil and about two-thirds of the spice mix, and rub it all over the thighs, under the skin where you can. Set aside.

   5 min

   • 8 bone-in, skin-on chicken thighs (about 3 lb total)
   • 3 tbsp ground sumac
   • 1 tsp ground allspice
   • 1/2 tsp ground cinnamon
   • 1/2 tsp ground cardamom
   • 1 1/2 tsp fine salt
   • 1/2 tsp black pepper
   • 2 tbsp extra-virgin olive oil
3. Step 3

   Pile the sliced onions onto a large rimmed sheet pan. Pour over 5 tablespoons of the olive oil, scatter on the remaining spice mix from the bowl, and toss well with your hands until every slice is slick. Spread into an even layer.

   5 min

   • 5 tbsp extra-virgin olive oil
   • 3 lb yellow onions (about 5 large)
4. Step 4

   Nestle the chicken thighs skin-side up on top of the onions, spacing them out. Roast for 45 to 50 minutes, until the skin is deep brown and crisp and the onions at the edges are jammy and darkened. If the onions look dry partway through, stir the edges into the middle.

   50 min, hands-off · 425°F

   • 8 bone-in, skin-on chicken thighs (about 3 lb total)
5. Step 5

   While the chicken roasts, toast the pine nuts: put them in a small dry skillet over medium-low heat and cook, shaking often, for 3 to 5 minutes until golden. Tip them onto a plate right away so they stop cooking.

   5 min

   • 1/2 cup pine nuts
6. Step 6

   In the last 5 minutes, warm the flatbreads: brush them with the last 1 tablespoon of olive oil and set them directly on the oven rack beneath the chicken, or heat them in a dry skillet for 1 minute per side.

   5 min

   • 1 tbsp extra-virgin olive oil
   • 4 pieces taboon or large naan flatbreads
7. Step 7

   Take the pan out and let it rest 5 minutes. Squeeze the juice of half the lemon over the onions and stir them around the pan to pick up the juices. Taste and add salt if needed.

   5 min

   • 1/2 lemon
   • salt
8. Step 8

   Lay the flatbreads on a platter or plates. Spoon the onions and pan juices over them, set the chicken on top, and scatter with pine nuts and parsley. Serve with yogurt and the remaining lemon wedges.

   5 min

   • 1/2 lemon
   • 4 pieces taboon or large naan flatbreads
   • 1/2 cup pine nuts
   • 1 1/2 cups plain whole-milk yogurt
   • 1/2 cup flat-leaf parsley

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026