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Sheet Pan Sumac Spiced Chicken with Plums<\/p>\nSheet Pan Sumac Spiced Chicken with Plums<\/p>\n
<\/p>\n
1 lemon zested<\/p>\n
\u00bd tsp brown sugar (optional for caramelization)<\/p>\n
1 T. ground sumac<\/p>\n
2 tsp. kosher salt<\/p>\n
\u00bd tsp. black pepper<\/p>\n
\u00bd tsp. cinnamon<\/p>\n
\u00bd tsp. allspice<\/p>\n
2 T. extra-virgin olive oil<\/p>\n
2 garlic cloves, grated or minced<\/p>\n
6-8 chickens thighs skin on bone in<\/p>\n
1 small bunch thyme, more for garnish<\/p>\n
<\/p>\n
8-10 small-Med size plums, halved or quartered if large (any variety)<\/p>\n
2 shallots, sliced into \u00bc-inch-thick rounds<\/p>\n
1 T. honey<\/p>\n
1 T. extra-virgin olive oil<\/p>\n
\u00bd tsp. salt<\/p>\n
\u00bd tsp. cinnamon<\/p>\n
\u00bc tsp. allspice<\/p>\n
1 bay leaf, torn in half<\/p>\n
<\/p>\n
Place the lemon zest in a small bowl (Set aside the zested lemon) Stir in the sumac, salt, pepper, sugar if using, cinnamon,and allspice into the lemon zest. Stir in the olive oil and the garlic. Rub it all over the chicken and allow to marinate for 1 hour to overnight \/ remove from fridge and allow to come to room temp while oven is preheating Preheat oven to 400\u00b0F. Toss together plums, shallots, honey, oil, salt, cinnamon, allspice, bay leaf and 2 T. water. Spread out \u00bd the plum mixture evenly over the bottom of the pan. Then scatter the thyme over them and Place chicken over the plums in the pan. Roast for 30 minutes. Then remove and REDUCE oven temp to 350 degrees F baste the chicken with pan juices and squeeze the juice of the lemon over the chicken and scatter remaining plums onto the pan then continue to roast until the chicken is golden-skinned and cooked through, 10-15 minutes. Once done serve with the plums and more thyme and lemon wedges for garnish. Serve with rice, couscous or some crusty bread to enjoy the pan juices with.<\/p>\n","protected":false},"excerpt":{"rendered":"
Sheet Pan Sumac Spiced Chicken with Plums 1 lemon zested \u00bd tsp brown sugar (optional for caramelization) 1 T. ground sumac 2 tsp. kosher salt \u00bd tsp. black pepper \u00bd tsp. cinnamon \u00bd tsp. allspice 2 T. extra-virgin olive oil 2 garlic cloves, grated or minced 6-8 chickens thighs skin on bone in 1 small bunch thyme, more for garnish 8-10 small-Med size plums, halved or quartered if large (any variety) 2 shallots, sliced into \u00bc-inch-thick rounds 1…<\/p>\n