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.
I thought this was good but not great and I followed the recipe to a T. My experience with Cooking Light recipes is that their often isn’t enough salt. Next time I would salt and pepper the chicken before adding the oil mixture. I did double the oil mixture to make sure I coated all the vegetables and chicken with enough of that sauce. I would also consider using all boneless skinless chicken thighs and cooking them at 425 for 20 minutes (I found the veggies were slightly over cooked but I do like mine on the less cooked side) which would mean adding the onions at the beginning (I found them less flavorful since I added them halfway through). I would definitely try this again with the above modifications. I served with a salad.
I made this for my wife -- and she requested it again! Really lemony-tasty. I reduced the olive oil to five Tbs. I think six Tbs would be a bit over-oily.
Made this tonight and it was delicious! Everyone loved it!!
