Musakhan-Style Palestinian Chicken Featuring Middle Eastern Infused Olive Oil Blend

Golden onions, juicy roasted chicken, toasted pita, and a bright hit of sumac make this Musakhan-style dinner feel deeply satisfying from the first bite. The Middle Eastern Infused Olive Oil Blend brings warm herbal, savory, and spice-laced notes that soak into the onions and chicken, giving the whole dish a layered finish that feels right at home on a family dinner table or an entertaining spread.

Garden Infuzions

Musakhan-Style Palestinian Chicken Featuring Middle Eastern Infused Olive Oil Blend

Juicy roast chicken, sweet golden onions, and warm sumac come together over toasted flatbread for a cozy Musakhan-style dinner with bold Garden Infuzions flavor.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mediterranean, Middle Eastern

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 1/2 pounds bone-in skin-on chicken thighs
• 3 tablespoons Middle Eastern Infused Olive Oil Blend
• 2 large yellow onions thinly sliced
• 1 1/2 teaspoons kosher salt
• 1 teaspoon ground sumac
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 3 cloves garlic minced
• 1/2 cup chicken broth
• 4 pieces pita bread or flatbread
• 2 tablespoons toasted pine nuts
• 2 tablespoons chopped fresh parsley
• Lemon wedges for serving

Equipment

• 1 Large skillet For softening onions and building the spice base
• 1 baking dish or sheet pan Large enough to hold the chicken in a single layer
• 1 Wooden spoon For stirring onions and scraping the pan
• 1 Tongs For moving chicken in and out of the pan
• 1 set Measuring spoons For seasoning and spices
• 1 set Measuring cups For broth and toppings

Method

 

Instructions

1. Preheat the oven to 400°F. Line a large sheet pan or baking dish with parchment if desired.
2. Pat the chicken thighs dry and season them with 1 teaspoon of the salt, 1/2 teaspoon of the sumac, 1/2 teaspoon of the cumin, 1/4 teaspoon of the allspice, and the black pepper.
3. Heat the Middle Eastern Infused Olive Oil Blend in a large skillet over medium heat. Add the onions and remaining salt, then cook, stirring often, until soft and lightly caramelized, about 15 minutes.
4. Stir in the garlic, crushed red pepper flakes, remaining sumac, remaining cumin, remaining allspice, and the chicken broth. Cook for 1 to 2 minutes, just until the mixture looks glossy and the pan loosens up.
5. Spread the onion mixture in the bottom of the baking dish or sheet pan. Nestle the chicken thighs on top, skin side up.
6. Roast for 35 to 40 minutes, or until the chicken is browned and cooked through and the juices run clear. If you want extra color, broil for 1 to 2 minutes at the end, watching closely.
7. Warm the pita or flatbread in the oven during the last few minutes of cooking.
8. To serve, place the bread on a platter, spoon the onions and pan juices over the top, add the chicken, then finish with toasted pine nuts, parsley, and lemon wedges.

Notes

Musakhan is often built around onions, sumac, chicken, and bread, so this version keeps that spirit while using the featured Garden Infuzions blend as the flavor base. For the best texture, assemble just before serving so the bread stays hearty under the chicken and onions.

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Recipe Tips

Let the onions cook slowly so they soften, deepen, and pick up color before the chicken goes in. Warm the pita briefly so it stays flexible enough to hold the toppings without breaking apart.

Serving Suggestions

Serve with cucumber salad, tahini sauce, lemon wedges, or a simple tomato salad. It also works well as a centerpiece for a dinner party or a laid-back Sunday supper.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and onions gently in the oven or a skillet, then assemble with fresh bread just before serving.

Variations

Try the same method with bone-in chicken thighs, add pine nuts for crunch, or scatter fresh parsley over the top for a brighter finish. You can also swap in naan or flatbread if that is what you have on hand.

Related Garden Infuzions Recipes

Browse more Garden Infuzions recipes for more flavor ideas, or start with the recipes page to find another dinner that fits your table.