Sumac Chicken with Cauliflower and Carrots Recipe

Sumac Chicken with Cauliflower and Carrots

Original Recipe: Cooking Light

INGREDIENTS:

• 6 tablespoons olive oil, divided
• 1 tablespoon sumac
• 1 1/4 teaspoons kosher salt, divided
• 1 teaspoon light brown sugar
• 1 teaspoon paprika
• 1/4 teaspoon ground red pepper
• 1 pound cauliflower florets
• 2 (6-oz.) pkg. small rainbow carrots halved lengthwise
• 1 pound bone-in chicken thighs, skinned
• 1 pound skinless drumsticks
• 1 small lemon, halved lengthwise and thinly sliced
• 1 small red onion, cut into 3/4-in. wedges
• 1/2 cup finely chopped fresh flat-leaf parsley
• 1/2 cup chopped fresh cilantro
• 1 tablespoon fresh lemon juice
• 1 small garlic clove

DIRECTIONS:

1. Preheat the oven to 425°F.
2. Combine 3 tablespoons oil with sumac, 1 teaspoon salt, brown sugar, paprika, and red pepper in a medium bowl. Place cauliflower and carrots on a foil-lined baking sheet. Add half of oil mixture; toss to coat. Add chicken thighs, drumsticks, and lemon slices to the pan. Rub the remaining oil mixture over the chicken. Bake at 425°F for 20 minutes. Stir vegetables. Sprinkle onion wedges over the pan. Bake at 425°F for 20 more minutes or until chicken is done.
3. Combine remaining 3 tablespoons oil, parsley, and remaining ingredients in a small bowl. Spoon parsley mixture evenly over chicken and vegetables