By Jessica Randhawa
Ingredients
- 6 tbsp olive oil, divided
- 3 tbsp sumac spice
- 1 tsp salt
- 1 tbsp brown sugar
- 1 tsp paprika
- 1 tsp dried basil
- 1 small head cauliflower, cut into florets
- 12 oz rainbow carrots
- 1 lb chicken thighs
- 1 lb chicken drumsticks
- 1 lemon, thinly sliced
- 1 small red onion, cut into wedges
- 1/4 cup chopped parsley
- 1/4 cup chopped cilantro
- Juice of 1/2 lemon
- 3 garlic cloves, minced
Method
- Heat the oven to 425°F and line two baking sheets.
- Mix 3 tbsp olive oil with the sumac, salt, brown sugar, paprika and basil.
- Toss the cauliflower and carrots with half of that mixture and divide them between the pans.
- Coat the chicken with the remaining spice mixture and arrange it with the lemon slices.
- Roast for 15 minutes, toss the vegetables, add the onion and rotate the pans. Continue cooking until the chicken reaches 165°F, about another 15–20 minutes.
- Stir the remaining olive oil with parsley, cilantro, lemon juice and garlic. Spoon it over the cooked chicken and vegetables.
About staghorn sumac
Staghorn sumac can be gathered when the red clusters are full and vibrant. Dry the clusters thoroughly, separate the berries from twigs and leaves, then pulse or crush them to loosen the tangy outer coating from the hard seeds. Sieve the ground sumac and store the finished spice in a dry, airtight jar.