Sumac Chicken with Lemon and Roasted Vegetables

Ingredients

• 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
• 2 cloves of garlic minced
• 1 pound cauliflower florets
• 1 package baby bella mushrooms
• 2 (6-oz.) pkg. small rainbow carrots, halved lengthwise
• 1 pound Crescent Foods Boneless Skinless Thighs
• 1 pound Crescent Foods 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

Method

• Preheat oven to 425°F.
• Combine 3 tablespoons oil with sumac, 1 teaspoon salt, brown sugar, paprika, and red pepper, and garlic in a medium bowl. Place cauliflower, mushrooms 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.