with Cauliflower and Carrots

Sheet Pan Dinners

Yield: 4 Servings

Adapted from: CookingLight

This one-pan supper embraces two trends we love: sheet pan cooking (both the main and side cooking together on a single pan) and embracing less-familiar spices (in this case, lemony ground sumac, available at most supermarkets). Sumac is also delicious sprinkled over grilled vegetables or in vinaigrettes. Bone-in chicken thighs and drumsticks will stay moist and become beautifully bronzed in the oven as the vegetables become golden brown and tender. The vibrant parsley mixture brings the entire dish together. Serve with hot cooked whole-wheat couscous, if you like.

• 6TBS olive oil, divided
• 1TBS sumac
• 1¼tsp kosher salt, divided
• 1tsp light brown sugar
• 1tsp paprika
• ground red pepper to taste
• 1lb cauliflower florets
• 2(6-oz) pkg. small rainbow carrots, halved lengthwise
• 1lb bone-in chicken thighs, skinned
• 1lb skinless drumsticks
• 1small lemon, halved lengthwise and thinly sliced
• 1small red onion, cut into ¾-in. wedges
• ½cup finely chopped fresh flat-leaf parsley
• ½cup chopped fresh cilantro
• 1TBS fresh lemon juice
• 1small garlic clove, minced

Preheat oven to 425°F.
Line a half-sheet pan with foil, parchment or a Silpat.

Oil Mixture:

Combine 3 TBS oil with sumac, 1 tsp salt, brown sugar, paprika, and red pepper in a medium bowl.

Place cauliflower and carrots on the half-sheet pan. Add half of oil mixture, toss to coat.

Add chicken thighs, drumsticks, and lemon slices to sheet pan. Rub the 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, (185°F in thickest part).

Parsley mixture:

Combine the remaining 3 TBS oil, ½ cup parsley, ½ cup cilantro, 1 TBS lemon juice and minced garlic in a small bowl.

Spoon parsley mixture evenly over chicken and vegetables.