Justin Walker
Active Time
10 Mins
Total Time
55 Mins
Serves 6 (serving size: about 5 oz. chicken and 1 cup vegetables)

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.

How to Make It

Step 1

Preheat oven to 425°F.

Step 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.

Step 3

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

Also appeared in: Cooking Light, January, 2017

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Ratings & Reviews

Sumac Chicken with Cauliflower and Carrots

February 24, 2017
Made this tonight and it was delicious! Everyone loved it!!