January 03, 2017
Dinner, Main Dish, Poultry,
Chicken, Vegetables, Easy/Beginner Cooking, Weeknight Meals, Oven Bake, Gluten-Free, High Protein, No Eggs, Non-Dairy, Spices, Bone-in Pieces, Spicy, Kosher Meat more
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"Recipe source: Cooking Light (Jan/Feb 2017)"
Preheat oven to 425 degrees F.
In a bowl combine 3 tablespoons oil with sumac, 1 teaspoon salt, brown sugar, paprika and red pepper. Place the cauliflower and carrots on rimmed foil-lined baking sheet and add half of the oil mixture; toss. Add chicken and lemon slices. Rub remaining oil mixture over the chicken. Bake for 20 minutes; stir vegetables and sprinkle onion wedges over the pan and bake another 20 minutes or until chicken is done.
Combine remaining oil (3 T), parsley and remaining ingredients (-garlic) in a small bowl and spoon over chicken and vegetables.
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