Sumac Roasted Chicken with Caramelized Onions — Chicken Msakhan Roasted One Pan
Palestinian sumac-and-onion roasted chicken on flatbread with deeply caramelised onions, pine nuts, and olive oil, baked golden in one pan with crackling skin.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mix 2 tsp sumac, 0.5 tsp allspice, 0.25 tsp cinnamon, 0.25 tsp Aleppo pepper, 0.5 tsp salt, and 2 tbsp olive oil into a paste. Rub under chicken skin and all surfaces of both portions; rest 5 minutes. Halve and thinly slice 600g onions. Toast 30g pine nuts in a dry pan over medium 90 seconds to 2 minutes until pale gold; set aside.
Saute
Heat 1/4 cup olive oil in a 28cm oven-safe pan over medium-high 1 minute. Add sliced onions with 1 tsp salt; cook 14 to 16 minutes stirring every 3 minutes until soft and amber. Stir in 2 tsp sumac, 0.5 tsp allspice, 0.25 tsp cinnamon; cook 60 seconds until deep mahogany and fragrant.
Build
Preheat oven to 200C. Brush both flatbreads with 2 tsp olive oil. Push onions to pan centre, lay oiled flatbreads over onions, place chicken skin-side up on bread.
Roast
Transfer pan to oven; roast 40 to 45 minutes until chicken skin is deeply burnished and crackling, juices run clear when pierced, and bread underneath crisps from chicken fat and onion oil.
Rest and plate
Remove pan from oven; rest 5 minutes. Cut each chicken portion in half on the bone. Scatter toasted pine nuts and chopped parsley across top, dust with finishing sumac, serve with lemon wedges.
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