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Sumac Chicken with Cauliflower and Carrots

Photo: Jennifer Causey
Active time 10 mins
Total time 55 mins

Serves 6 (serving size: about 5 oz. chicken and 1 cup vegetables)

A bright citrus kick is just the thing for cold nights. This sheet pan supper gets a double dose from thin lemon slices roasted until tender, and fresh lemon juice added to a quick herb dressing that’s spooned over the finished dish. Sumac has a tart, lemony quality as well. It’s fantastic as a rub here, but is also delicious in vinaigrettes or sprinkled over dips. If you can’t find sumac, you can substitute 1 teaspoon grated lemon rind. If you want a little extra browning, pop the pan under the broiler for about 5 minutes, being careful not to let the vegetables get too dark.


  • 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

Nutrition Information

  • calories 314
  • fat 19.7 g
  • satfat 3.6 g
  • monofat 12.2 g
  • polyfat 2.8 g
  • protein 22 g
  • carbohydrate 13 g
  • fiber 4 g
  • cholesterol 108 mg
  • iron 2 mg
  • sodium 562 mg
  • calcium 61 mg
  • sugars 6 g
  • Est. Added Sugars 1 g

How to Make It

  1. Preheat 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 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.

  3. Combine remaining 3 tablespoons oil, parsley, and remaining ingredients in a small bowl. Spoon parsley mixture evenly over chicken and vegetables.