How to Make Musakhan (Palestinian Sheet-Pan Chicken and Potatoes)

Musakhan (Palestinian Sheet-Pan Chicken and Potatoes) is a beloved Middle Eastern dish that brings together tender, spiced chicken infused with sumac, sweet caramelized onions, and crispy roasted potatoes in one glorious sheet pan meal. This recipe bursts with authentic flavors and is surprisingly simple to prepare, making it perfect for both everyday dinners and special gatherings. Whether you’re new to Palestinian cuisine or a seasoned food lover, Musakhan (Palestinian Sheet-Pan Chicken and Potatoes) promises a satisfying, aromatic experience that fills your kitchen with warmth and joy.

Why You’ll Love This Recipe

• Authentic Flavor Fusion: Combines the unique tang of sumac and the sweetness of caramelized onions for a rich, memorable taste.
• One-Pan Convenience: Everything cooks together on a single sheet pan, saving time on cleanup and making meal prep simple.
• Perfectly Balanced: Tender chicken and crispy potatoes offer a delicious contrast in texture that everyone will enjoy.
• Versatile and Adaptable: Easy to customize with different spices or vegetables to suit your family’s preferences.
• Cultural Experience: A wonderful introduction to Palestinian home cooking that’s both comforting and inspiring.

Ingredients You’ll Need

These straightforward ingredients come together to make a dish that’s both flavorful and comforting. Each element plays a key role, whether it’s the juicy chicken, the tangy sumac, or the crispy golden potatoes, creating a well-rounded plate full of color and texture.

• Chicken thighs: Choose bone-in, skin-on for maximum flavor and juicy results.
• Large onions: Thinly sliced for caramelizing sweetness that balances the spices.
• Sumac powder: The signature tangy spice that defines Musakhan’s unique taste.
• Olive oil: A good amount for roasting and creating that irresistible crispy finish.
• Potatoes: Medium-sized and cut into wedges for a tender inside with a golden crunch outside.
• Salt and pepper: Simple seasonings that enhance all other flavors.
• Pine nuts: Optional topping for a delightful nutty crunch.
• Flatbread or taboon bread: Traditionally served alongside to scoop up all the delicious juices.

Variations for Musakhan (Palestinian Sheet-Pan Chicken and Potatoes)

Feel free to experiment and make this recipe your own by swapping in different ingredients or adjusting spices to your taste. Musakhan is easy to tailor for dietary needs or ingredient availability without losing its signature charm.

• Vegetarian twist: Replace chicken with hearty mushrooms or roasted cauliflower for a plant-based version.
• Spice it up: Add a touch of paprika or chili flakes for a smoky or spicy kick.
• Herb variation: Incorporate fresh thyme or oregano alongside sumac for an herbal depth.
• Different potatoes: Try sweet potatoes or fingerlings to change up the flavor and texture.
• Nut-free option: Skip the pine nuts and sprinkle toasted sesame seeds for crunch instead.

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How to Make Musakhan (Palestinian Sheet-Pan Chicken and Potatoes)

Step 1: Prepare the Onion and Sumac Mixture

Start by thinly slicing the onions and sautéing them gently with a generous amount of olive oil until they soften and turn golden brown. Mix in ground sumac, salt, and pepper to infuse the onions with that beautiful tangy flavor which is the heart of the Musakhan experience.

Step 2: Season the Chicken Thighs

Pat your chicken thighs dry and rub them with olive oil, salt, pepper, and a little sumac for added brightness. This step ensures each bite is bursting with savory and tangy notes.

Step 3: Prepare the Potatoes

Cut the potatoes into wedges, then toss them with olive oil, salt, and pepper. These will roast alongside the chicken, soaking up all the juices and spices for a perfectly crisp and flavorful finish.

Step 4: Assemble on the Sheet Pan

Arrange the onions in an even layer on your sheet pan, then nestle the chicken thighs on top. Surround everything with the potato wedges, making sure nothing is overcrowded to allow even roasting and browning.

Step 5: Roast Until Golden and Juicy

Bake the entire sheet pan in a preheated oven at 400°F (200°C) for about 40 to 50 minutes. The chicken will become tender and the potatoes crisp, with the onions caramelized perfectly underneath.

Step 6: Add Pine Nuts and Final Touches

If using, toast pine nuts in a dry pan until golden and sprinkle over the dish just before serving for a delicious nutty texture and flavor.

Pro Tips for Making Musakhan (Palestinian Sheet-Pan Chicken and Potatoes)

• Use bone-in chicken: It keeps the meat juicy and adds extra flavor during roasting.
• Caramelize onions slowly: Patience here brings out the natural sweetness that balances sumac’s tartness.
• Don’t overcrowd the sheet pan: Ensures even roasting and crispy textures on both chicken and potatoes.
• Use high-quality sumac: Fresh sumac powder makes a world of difference in flavor authenticity.
• Rest before serving: Let the dish sit for a few minutes after roasting so the juices settle and intensify.

How to Serve Musakhan (Palestinian Sheet-Pan Chicken and Potatoes)

Garnishes

Finish your Musakhan with a sprinkle of toasted pine nuts and chopped fresh parsley for a burst of color and crunch that complements the rich, savory flavors.

Side Dishes

Serve alongside fresh Arabic flatbread or taboon bread, which are perfect for scooping up the delicious onion and sumac juices. A simple cucumber and tomato salad dressed with lemon juice also pairs beautifully, adding refreshing brightness.

Creative Ways to Present

For a festive gathering, serve the Musakhan family-style on a large wooden platter layered with taboon bread, topped with the roasted chicken, potatoes, and onions. This approach invites sharing and creates a warm, communal dining experience.

Make Ahead and Storage

Storing Leftovers

Store leftover Musakhan in an airtight container in the refrigerator for up to 3 days. Keeping the chicken and potatoes separate from the onions will help maintain their texture.

Freezing

You can freeze the cooked chicken and potatoes, but for best quality, freeze without the onions as they lose texture when thawed. Wrap tightly and use within 2 months.

Reheating

Reheat leftovers in the oven at 350°F (175°C) until warmed through and the skin crisps up again, about 15-20 minutes. Avoid using the microwave to preserve texture and flavor.

FAQs

What is sumac, and why is it important for Musakhan?

Sumac is a tart, tangy spice made from ground red berries, essential for giving Musakhan its signature lemony flavor that balances the richness of chicken and onions.

Can I use chicken breasts instead of thighs?

While chicken breasts can be used, thighs are preferred because they remain juicier and more flavorful during the roasting process.

Is there a vegetarian alternative for this dish?

Yes, you can substitute the chicken with roasted mushrooms, cauliflower, or even eggplant, using the same spice blends for a delicious vegetarian Musakhan.

What type of potatoes work best?

Starchy potatoes like Yukon Gold or Russet are ideal because they crisp well on the outside while staying soft inside.

How do I serve Musakhan traditionally?

Traditionally, Musakhan is served on taboon or Arabic flatbread, which soaks up the flavorful juices, making every bite irresistible.

Final Thoughts

If you’ve ever wanted to experience a true taste of Palestinian cuisine, this Musakhan (Palestinian Sheet-Pan Chicken and Potatoes) recipe is a wonderful place to start. It’s full of comforting aromas, vibrant flavors, and simple techniques that come together in a dish everyone will love. So gather your ingredients, heat up the oven, and enjoy the beautiful journey of this special meal with your loved ones!

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