Cooking Lesson #977: Sheet Pan Mediterranean Crispy Chicken

…from the Perspectives’ Kitchen

How you doin’? Sheet Pan Mediterranean Crispy Chicken is a beloved Middle Eastern dish that combines a bold contrast of Mediterranean flavors thrills… bright with sumac and lemon, yet full of earthy, warming spices like cumin, cinnamon and allspice. It’s also one of those showstopping platters that, with just a little forethought, you can make on the average weeknight. It is the king of sheet-pan dinners.
 
It works best to start the marinade process early in the morning. The marinade is a simple combination of lemon juice (fresh is better), olive oil, garlic cloves and spices. There is no chopping, mincing and dicing or fussing. Six to eight hours in the marinade gives the chicken plenty of time to soak up all that flavor. When ready to cook, just toss it in the oven and then use the roasting time to prepare all the garnishes and pour a glass of wine.
 
The chicken comes out of the oven unbelievably juicy with a deep golden brown color and crispy skin. Serve it on a platter of warm (grilled or toasted) crusty bread to sop up all the flavorful pan juices. To fully enjoy, pull off hunks of the bread and fold them around the deeply aromatic chicken, crunchy toasted pine nuts and pungent red onions. It is perfection in every single bite.
 
Prep time:  15 minutes
Marinate time:  6 to 8 hours (overnight is great)
Cook time:  40 to 45 minutes
Yield:  4 servings
 
Ingredients 
2 to 3 pounds bone-in, skin-on whole chicken legs and thighs
1/4 cup freshly squeezed lemon juice
3 tablespoons extra virgin olive oil
4 garlic cloves, crushed
1-1/2 tablespoons crushed sumac
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1-1/2 teaspoons kosher salt
1/4 teaspoon allspice
1/4 teaspoon freshly-ground  black pepper
1 red onion, halved and thinly sliced
1 warm loaf crust French, sourdough or rustic bread
4 tablespoons toasted pine nuts
3 tablespoons freshly chopped parsley, for garnish
2 fresh lemons cut into 8 lemon wedges, for serving
 
Directions

1. Using a chef’s knife, score the tops of the chicken legs and thighs diagonally, about 1-inch apart.
2. In a large bowl, whisk together lemon juice, olive oil, garlic cloves, sumac, cumin, cinnamon, salt, allspice, and black pepper.
3. Add in the chicken and mix to coat the chicken.
4. Add in the red onions, cover with plastic wrap, and marinate in the refrigerator for 6 to 8 hours or up to overnight.
5. About 30 minutes before cooking, remove the chicken from the refrigerator.
6. Preheat the oven to 400° F.
7. Line a sheet pan with aluminum foil and light coat with olive oil.
8. Transfer the chicken and onions to the sheet pan. Roast for 40 to 45 minutes or until the chicken is dark brown, the juices run clear, and the skin is crispy. Use an instant thermometer to check the finished internal temperature--165⁰ to 175⁰ F. on an instant-read thermometer.
9. Cut the bread into thick slices and coat with olive oil and minced garlic and toast or grill.
10. Spread the toasted bread on a serving platter, and place chicken legs and onions on top. Garnish with the pine nuts and parsley.
11. Serve hot with lemon wedges.

Store:  Leftovers can be stored in an airtight container in the refrigerator for up to 3 to 4 days.
ChefSecret:  I like to make this dish with cubed, roasted potatoes. Just place the potatoes right next to the chicken pieces and see how they absorb all the wonderful roasted jus.

Quip of the Day:  Q. What do you call a chicken who’s a little different? A. Eggs-centric!

Do you have a question or comment? Send your favorite recipes, pictures or thoughts to [email protected]. Recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2025

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