Preparation

Traditional msakhan involves roasting a whole chicken, making your own taboon bread, and hours of careful preparation. This version respects the spirit while making it actually achievable on a weeknight. By using a sheet pan and store-bought flatbread, you capture the essential flavors—tangy sumac, sweet caramelized onions, tender chicken—without the intimidation factor.

The bread soaks up the chicken juices and becomes almost like a savory bread pudding. It's messy, hands-on eating at its finest, and requires no special skills beyond patience while the onions caramelize.

Preparation

1. Preheat oven to 400°F (200°C).
2. Heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add the sliced onions with a pinch of salt and cook, stirring occasionally, for 20-30 minutes until deeply caramelized. If they start to burn, add a splash of water.
3. While onions cook, season chicken with salt, pepper, 1 tablespoon sumac, allspice, and cinnamon. Rub with 1 tablespoon olive oil.
4. When onions are ready, stir in garlic and remaining sumac. Cook 1 minute more.
5. Brush a sheet pan with remaining olive oil. Lay flatbreads on the pan, overlapping if needed.
6. Spread most of the caramelized onions over the flatbreads. Place chicken pieces on top. Reserve some onions for garnish.
7. Roast for 25-30 minutes (longer for bone-in thighs) until chicken is cooked through.
8. If using nuts, toast them in a dry skillet during the last 5 minutes of cooking.
9. Remove from oven, top with reserved onions and nuts, garnish with parsley. Cut into pieces and serve family-style.