Sheet pan recipes are a go-to weeknight dinner, especially in the winter. This recipe packs a ton of flavor into chicken and vegetables. Sumac can be a little tough to find in grocery stores, but it is easy to order on Amazon. This is super tasty recipe I found adapted from a recipe in a Cooking Light magazine.
Ingredients:
6 tablespoons olive oil, divided
4-6 chicken thighs
1 tablespoon sumac
1 1/4 teaspoons salt, divided
1 teaspoon brown sugar
1 teaspoon paprika
1/4 teaspoon red pepper flakes
1 head cauliflower, cut into florets
1 pound carrots, peeled and cut into 3-inch pieces
1 lemon, cut into thin slices
1 small red onion, cut into thin slices
1/2 cup parsley, chopped
1/2 cup cilantro, chopped
1 tablespoon lemon juice
1 clove garlic, minced
1/2 cup plain Greek yogurt
Preparation:
1. Preheat oven to 425 degrees. Line a large sheet pan with foil.
2. Combine 3 tablespoons olive oil, sumac, 1 teaspoon salt, brown sugar, paprika, and red pepper flakes in a small bowl.
3. Place chicken thighs, cauliflower, and carrots on the baking sheet. Drizzle sauce mixture over meat and vegetables and toss to combine. Orient chicken thighs skin side up for roasting. Add lemon slices to sheet pan.
4. Bake for 20 minutes. Add onion slices to sheet pan and stir vegetables.
5. Bake for an additional 20 minutes (total baking time is 40 minutes).
6. While chicken is baking, stir remaining 3 tablespoons olive oil with parsley, cilantro, lemon juice, garlic, Greek yogurt, and remaining 1/4 teaspoon salt. Drizzle sauce over baked chicken and vegetables.
Ingredients:
6 tablespoons olive oil, divided
4-6 chicken thighs
1 tablespoon sumac
1 1/4 teaspoons salt, divided
1 teaspoon brown sugar
1 teaspoon paprika
1/4 teaspoon red pepper flakes
1 head cauliflower, cut into florets
1 pound carrots, peeled and cut into 3-inch pieces
1 lemon, cut into thin slices
1 small red onion, cut into thin slices
1/2 cup parsley, chopped
1/2 cup cilantro, chopped
1 tablespoon lemon juice
1 clove garlic, minced
1/2 cup plain Greek yogurt
Preparation:
1. Preheat oven to 425 degrees. Line a large sheet pan with foil.
2. Combine 3 tablespoons olive oil, sumac, 1 teaspoon salt, brown sugar, paprika, and red pepper flakes in a small bowl.
3. Place chicken thighs, cauliflower, and carrots on the baking sheet. Drizzle sauce mixture over meat and vegetables and toss to combine. Orient chicken thighs skin side up for roasting. Add lemon slices to sheet pan.
4. Bake for 20 minutes. Add onion slices to sheet pan and stir vegetables.
5. Bake for an additional 20 minutes (total baking time is 40 minutes).
6. While chicken is baking, stir remaining 3 tablespoons olive oil with parsley, cilantro, lemon juice, garlic, Greek yogurt, and remaining 1/4 teaspoon salt. Drizzle sauce over baked chicken and vegetables.