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
How to Make It
Preheat oven to 425°F.
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.
Combine remaining 3 tablespoons oil, parsley, and remaining ingredients in a small bowl. Spoon parsley mixture evenly over chicken and vegetables.