Crescent Foods Recipes Home Meat Delivery

Sumac Chicken with Lemon and Roasted Vegetables


  • 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


  • 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.

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