Becca And Tory’s Dinners

Sumac Chicken with Cauliflower and Carrots

6 servings


55 minutes

total time


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


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.

6 servings


55 minutes

total time
Start Cooking