Sumac Chicken with Cauliflower and Carrots

I was first introduced to sumac during a French cooking class. This spice has a tart lemony quality and is great with poultry or fish. In this dish, the sumac flavor adds a dose of citrus flavor to pan roasted chicken and vegetables.

Ingredients

6 Tablespoon olive oil, divided
1 Tablespoon sumac
1 1/2 tsp. salt
1 teaspoon brown sugar
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 pound cauliflower florets
12 ounces rainbow carrots
1 pound bone-in chicken thighs (skin removed, if desired)
1 pound drumsticks (skin removed, if desired)
1 small lemon, halved lengthwise, and thinly sliced
1 small red onion, cut into wedges
1/2 cup finely chopped parsley
1 Tablespoon lemon juice
1 garlic clove, minced

Instructions

Preheat oven to 425 degrees.
Combine 3 Tablespoon olive oil with sumac, 1 teaspoon salt, brown sugar, paprika and cayenne pepper in small bowl.
Place cauliflower and carrots on foil lined baking sheet. Add half of the oil mixture and toss to coat. Add chicken thighs, drumsticks and lemon slices to baking sheet. Rub remaining oil mixture over chicken.  Bake at 425 degrees for 20 minutes. Stir vegetables and add onion wedges. Bake for 20 - 30 more  minutes or until chicken is done.
Combine 3 remaining Tablespoons olive oil with parsley and garlic. Spoon evenly over chicken and vegetables. Serve immediately.