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–+ servings
250ml Middle Eastern Infused Olive Oil Blend – For hummus and meats
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
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

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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