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
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.