Description
Musakhan (Palestinian Sheet-Pan Chicken and Potatoes) is a traditional Middle Eastern dish featuring tender, bone-in, skin-on chicken thighs spiced with tangy sumac, sweet caramelized onions, and crispy roasted potato wedges all cooked together on one sheet pan. This aromatic, flavorful recipe is easy to prepare and perfect for both everyday meals and special occasions, offering a delicious cultural journey into Palestinian cuisine with a harmonious balance of textures and bold flavors.
Ingredients
Scale
Main Ingredients
- 4–6 bone-in, skin-on chicken thighs
- 3 large onions, thinly sliced
- 2 tablespoons sumac powder
- 1/4 cup olive oil (plus extra for roasting)
- 4 medium potatoes, cut into wedges
- Salt, to taste
- Freshly ground black pepper, to taste
Optional Ingredients
- 1/4 cup pine nuts, toasted
- Flatbread or taboon bread, for serving
Instructions
- Prepare the Onion and Sumac Mixture: Thinly slice the onions and gently sauté them in a generous amount of olive oil over medium-low heat until they soften and turn golden brown. Stir in the sumac powder, salt, and pepper to infuse the onions with the signature tangy flavor of Musakhan.
- Season the Chicken Thighs: Pat the chicken thighs dry with paper towels. Rub them with olive oil, salt, pepper, and a little sumac powder to brighten the flavor and ensure each bite is savory and tangy.
- Prepare the Potatoes: Cut the potatoes into wedges. Toss them with olive oil, salt, and pepper to coat evenly. These will roast alongside the chicken and onions, absorbing all the delicious juices.
- Assemble on the Sheet Pan: Spread the caramelized onion mixture evenly on the sheet pan. Nestle the seasoned chicken thighs on top of the onions, then arrange the potato wedges around the chicken, making sure not to overcrowd the pan to allow even roasting and browning.
- Roast Until Golden and Juicy: Preheat the oven to 400°F (200°C). Bake the assembled sheet pan for 40 to 50 minutes until the chicken is fully cooked and tender, the potatoes are crispy and golden, and the onions are perfectly caramelized underneath.
- Add Pine Nuts and Final Touches: If using pine nuts, toast them lightly in a dry pan until golden brown. Sprinkle the toasted pine nuts over the finished dish just before serving for added texture and flavor.
Notes
- Use bone-in, skin-on chicken thighs for juiciness and flavor.
- Caramelize onions slowly over low heat to bring out their natural sweetness and balance the sumac.
- Do not overcrowd the sheet pan; this ensures the chicken and potatoes roast evenly and become crispy.
- Use fresh, high-quality sumac powder for authentic flavor.
- Allow the cooked dish to rest for a few minutes before serving to let juices settle.
- For a vegetarian version, substitute the chicken with roasted mushrooms or cauliflower.
- To add a smoky or spicy kick, incorporate paprika or chili flakes.
- Try sweet potatoes or fingerling potatoes for a different flavor and texture experience.
- For a nut-free option, replace pine nuts with toasted sesame seeds.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Palestinian, Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 120 mg