Sheet Pan Sumac Chicken with Cauliflower and Carrots
Created by breezermom on April 27, 2024
- Servings: 6
- Prep Time: 15m
- Cook Time: 40m
- Recipe #42738
Ingredients
- 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
How to Make
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Step 1: Preheat the oven to 425 degrees.
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Step 2: Combine 3 tablespoons oil with the sumac, 1 teaspoon salt, brown sugar, paprika, and red pepper in a medium bowl.
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Step 3: Place the cauliflower and carrots on a foil-lined baking sheet. Add half of the oil mixture; toss to coat.
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Step 4: Add the chicken thighs, drumsticks, and lemon slices to the pan. Rub the remaining oil mixture over the chicken.
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Step 5: Bake at 425 degrees for 20 minutes. Stir the vegetables. Sprinkle the onion wedges over the pan.
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Step 6: Bake at 425 degrees for 20 more minutes or until the chicken is done.
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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.
Nutritional Facts
- Serving Size: 1 (316.5 g)
- Calories 452.2
- Total Fat - 33.6 g
- Saturated Fat - 7.2 g
- Cholesterol - 143.6 mg
- Sodium - 662.6 mg
- Total Carbohydrate - 11.2 g
- Dietary Fiber - 3.6 g
- Sugars - 4.2 g
- Protein - 28.2 g
- Calcium - 65.4 mg
- Iron - 2 mg
- Vitamin C - 58.9 mg
- Thiamin - 0.2 mg