One Pan Sumac Chicken Thighs

6 small bone-in chicken thighs
2 oranges
1 tbsp Ground Sumac
1 tsp salt
pinch of black pepper
3-4 garlic cloves — , pressed or minced
1/4 cup olive oil
6 springs fresh thyme or 1 tsp dried thyme

  • Preheat oven to 375 F.
  • In a bowl combine olive oil, salt, pepper, sumac, juice from 1 orange, garlic cloves and thyme. Stir to combine.
  • Dip chicken into marinade to coat evenly.
  • Slice the second orange into rounds/slices. Place on the bottom of a oven safe skillet or pan. Arrange chicken thighs on top.
  • Bake for 45 minutes, until the temperature of the chicken reaches 165 F and skin is crispy. Cook for longer, if needed.