How to Make Sumac Chicken with Cauliflower and Carrots

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

• 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.