Serves 6 (serving size: about 5 oz. chicken and 1 cup vegetables)
Photo: Jennifer Causey
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
Est. added sugars 1g
How to Make It
Preheat oven to 425°F.
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 pan. Rub remaining oil mixture over chicken. Bake at 425°F for 20 minutes. Stir vegetables. Sprinkle onion wedges over pan. Bake at 425°F for 20 more minutes or until chicken is done.
Combine remaining 3 tablespoons oil, parsley, and remaining ingredients in a small bowl. Spoon parsley mixture evenly over chicken and vegetables.
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