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 Note: This list of ingredients serves 6….so adjust accordingly for number of people eating. Steps

1. 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.
2. Combine remaining 3 tablespoons oil, parsley, and remaining ingredients in a small bowl. Spoon parsley mixture evenly over chicken and vegetables. Tips: Don’t have to get drumsticks. Use all chicken thighs… Don’t need small rainbow carrots…just get regular carrots and cut into sticks or get container of already cut sticks. At least double the sauce in #1 if using more than 4 thighs. Put the mixture in #2 on chicken….then put back in oven for 3-4 minutes

bon appetit