Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This sheet pan supper gets a double dose of bright citrus: thin lemon slices roasted until tender and fresh lemon juice added to a quick herb dressing, which is 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.

Hannah Klinger
This Story Originally Appeared On cookinglight.com

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Credit: Justin Walker

Recipe Summary test

active:
10 mins
total:
55 mins
Yield:
Serves 6 (serving size: about 5 oz. chicken and 1 cup vegetables)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F.

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  • 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.

Nutrition Facts

314 calories; fat 19.7g; saturated fat 3.6g; mono fat 12.2g; poly fat 2.8g; protein 22g; carbohydrates 13g; fiber 4g; cholesterol 108mg; iron 2mg; sodium 562mg; calcium 61mg; sugars 6g; added sugar 1g.
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