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Sheet Pan Sumac Chicken with Cauliflower and Carrots

Here's how you make Sheet Pan Sumac Chicken with Cauliflower and Carrots
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  • Servings: 6
  • Prep: 15m
  • Cook: 40m
  • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 6 tablespoons olive oil, divided
  • 1 tablespoon sumac
  • 1 1/4 teaspoon kosher salt, divided
  • 1 teaspoon light brown sugar
  • 1 teaspoon paprika
  • 1/4 teaspoon ground red pepper
  • 1 pound cauliflower florets
  • 12 ounces small rainbow carrots, halved lengthwise (2 - 6 ounce packages)
  • 1 pound bone in chicken thighs, skinless
  • 1 pound chicken drumsticks, skinless
  • 1 small lemon, halved lengthwise and thinly sliced
  • 1 small red onion, cut into 3/4 inch wedges
  • 1/2 cup fresh flat-leaf parsley, thinly chopped
  • 1/2 cup fresh cilantro, chopped
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove, minced
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat the oven to 425 degrees.

  • Step 2: Combine 3 tablespoons oil with the sumac, 1 teaspoon salt, brown sugar, paprika, and red pepper in a medium bowl.

  • Step 3: Place the cauliflower and carrots on a foil-lined baking sheet. Add half of the oil mixture; toss to coat.

  • Step 4: Add the chicken thighs, drumsticks, and lemon slices to the pan. Rub the remaining oil mixture over the chicken.

  • Step 5: Bake at 425 degrees for 20 minutes. Stir the vegetables. Sprinkle the onion wedges over the pan.

  • Step 6: Bake at 425 degrees for 20 more minutes or until the chicken is done.

  • Step 7: Combine the remaining 3 tablespoons olive oil with the parsley and remaining ingredients in a small bowl. Spoon the parsley mixture evenly over the chicken and vegetables.


Tips & Variations

Don't forget the following tips and variations.
  • Sheet Pan

We hope you enjoy this recipe!

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