4 Servings

1 1/2  Lbs Chicken Thighs, Boneless, Skinless (or breasts)

1/2 Cup Olive Oil

2 Tbsp Sumac

1 Lg Red Onion, Sliced

1 Lemon, Sliced


We really want the chicken to absorb the flavors of the oil, Sumac and onion—so we are going to score it by slicing the top.  

Put the scored chicken in a large ziplock bag. Mix the olive oil and Sumac and pour into the bag with chicken, mix well, then add the sliced onion and gently mix in.  

Place bag in fridge for a couple of hours—up to 8 hours.

When ready to cook, preheat oven to 375º. 

Remove your chicken and onions from bag and place on sheet pan. Top with sliced lemon, and bake for about 30 minutes. Make sure that your chicken is done at 165º.

Serve with the Israeli Chopped Salad and pita bread.

Easy to make and delicious, enjoy!

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