Juicy, skin‑crisp chicken thighs roasted on a bed of caramelized red onions, tender baby potatoes and burst cherry tomatoes, brightened with lemon and tangy sumac for a savory Mediterranean finish.
One‑Pan Sumac and Lemon Tray Bake
A no-fuss sheet-pan dinner where sumac's tart brightness wakes up caramelized onions, roasted potatoes and skin‑crisp chicken thighs.
This tray bake solves the weeknight question of 'what’s for dinner?' with minimal fuss and maximum reward. Thick-cut chicken thighs roast on a blanket of halved baby potatoes, thick wedges of red onion and whole cherry tomatoes so the pan collects all the browned, flavorful juices—skin comes out nicely crisp while everything underneath gets tender and sweet.
Sumac is the small, tangy trick that lifts the whole dish: its lemony acidity plays off a squeeze of fresh lemon and a warm, smoky base of cumin and smoked paprika. Whisked with olive oil, the spices make a loose marinade; toss most of it with the vegetables so they caramelize beautifully, then use the rest to coat the chicken so the skin browns without drying out.
Practical tips that matter: roast hot (425°F/220°C) on a rimmed sheet lined with foil or parchment for easy cleanup; halve any oversized potatoes and smash the garlic so it perfumes the pan. The potatoes should be fork‑tender, onions jammy, tomatoes just blistered and the thighs golden after about 50 minutes—timing will vary a bit with oven and pan size.
This is easy to prep ahead—trim and cut the veg and mix the marinade an hour or a day before—then finish in the oven when you get home. Finish with an extra squeeze of lemon and a dusting of sumac or chopped parsley, and serve with a simple salad or cooling yogurt for a relaxed, flavorful dinner that feels special without the extra work.
Ingredients
How to Make Sumac Onion Chicken Tray Bake
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet or shallow roasting pan with foil or parchment for easier cleanup.
- Halve the baby potatoes if larger than bite-size, peel the red onions and cut into thick wedges, and smash then roughly chop the garlic; place vegetables and cherry tomatoes in a large bowl.
- In a small bowl combine olive oil, juice of the lemon, sumac, ground cumin, smoked paprika, kosher salt, and black pepper; whisk to form a loose marinade.
- Pour about two-thirds of the marinade over the vegetables and toss to coat evenly; arrange the vegetables in an even layer on the prepared tray leaving space for the chicken.
- Pat the chicken thighs dry and rub the remaining marinade all over the skin and under the skin where possible; nestle the thighs skin-side up on top of the vegetables.
- Pour the low-sodium chicken broth into the bottom of the pan (not over the chicken) to keep the bake moist, then transfer to the oven and roast for 40–50 minutes until potatoes are tender and chicken reaches 165°F (74°C).
- If you like extra-crispy skin, switch the oven to broil for 2–3 minutes at the end of cooking, watching closely to avoid burning. Remove the tray from the oven and let the chicken rest 5 minutes.
- Scatter chopped fresh parsley over the tray, squeeze the remaining lemon half over the chicken and vegetables, then serve warm straight from the pan with pan juices spooned over each portion.
Recipe Card
Sumac Onion Chicken Tray Bake
Juicy, skin‑crisp chicken thighs roasted on a bed of caramelized red onions, tender baby potatoes and burst cherry tomatoes, brightened with lemon and tangy sumac for a savory Mediterranean finish.
- Prep
- 20 min
- Cook
- 50 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet or shallow roasting pan with foil or parchment for easier cleanup.
- Halve the baby potatoes if larger than bite-size, peel the red onions and cut into thick wedges, and smash then roughly chop the garlic; place vegetables and cherry tomatoes in a large bowl.
- In a small bowl combine olive oil, juice of the lemon, sumac, ground cumin, smoked paprika, kosher salt, and black pepper; whisk to form a loose marinade.
- Pour about two-thirds of the marinade over the vegetables and toss to coat evenly; arrange the vegetables in an even layer on the prepared tray leaving space for the chicken.
- Pat the chicken thighs dry and rub the remaining marinade all over the skin and under the skin where possible; nestle the thighs skin-side up on top of the vegetables.
- Pour the low-sodium chicken broth into the bottom of the pan (not over the chicken) to keep the bake moist, then transfer to the oven and roast for 40–50 minutes until potatoes are tender and chicken reaches 165°F (74°C).
- If you like extra-crispy skin, switch the oven to broil for 2–3 minutes at the end of cooking, watching closely to avoid burning. Remove the tray from the oven and let the chicken rest 5 minutes.
- Scatter chopped fresh parsley over the tray, squeeze the remaining lemon half over the chicken and vegetables, then serve warm straight from the pan with pan juices spooned over each portion.
Nutrition
- Carbohydrates
- 39
- Saturated Fat
- 9
- Sodium
- 680
- Fiber
- 6
- Unsaturated Fat
- 37
- Protein
- 41
- Fat
- 46
- Cholesterol
- 210
- Trans Fat
- 0.2
- Calories
- 740
- Sugar
- 6