Sumac-Roasted Chicken with Fennel, Lemon, and Red Onion

Sumac-Roasted Chicken with Fennel, Lemon, and Red Onion photo

One of my mantras is GET IN YOUR PROTEIN! This is one of my favorite HEALTHY chicken recipes that your entire family will enjoy. Bon Appetit!


  • 2 to 3 tablespoons Extra-Virgin Olive Oil
  • 1 (3½-pound) Organic Chicken, quartered
  • 2 small red onions, thinly sliced
  • 2 fennel bulbs, quartered and cored, cut into 1-inch wedges
  • 3 cloves garlic, smashed
  • 1 large lemon, thinly sliced
  • 1 tablespoon sumac
  • 1 teaspoon Ceylon Cinnamon (ground)
  • 2 teaspoons Fennel Seed, crushed
  • 1 teaspoon Coriander Ground
  • Freshly ground black pepper, to taste
  • 2 teaspoons pink salt

Lemon-Garlic Yogurt is optional

  • 1 cup greek yogurt 
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, mashed to a paste
  • Freshly ground black pepper, to taste


  1. In a large bowl, toss together all of the ingredients except for the salt and lemon, until well-combined. Cover and refrigerate for a few hours or up to overnight. If you don’t have time to marinate, leave at room temperature for 30 minutes.
  2. Heat the oven to 425ºF. Spread the chicken and vegetables in an even, single layer on a large rimmed baking sheet. Be sure the chicken pieces are skin-side up. Add lemon slices and sprinkle with salt. Roast until the chicken is golden and cooked through, 30 to 40 minutes.
  3. While the chicken is cooking, make the Lemon-Garlic Yogurt. Stir together the ingredients and season to taste. Keep chilled until ready for use.
  4. Transfer the chicken and vegetables to a serving platter. Sprinkle with the herbs and pomegranate seeds. Serve with the yogurt sauce if you desire.
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