Sumac Chicken with Lemon and Roasted Cauliflower, carrot and mushroom.

This simple and beautiful dish is bursting with flavour. The roasted veggies combined with the deep sumac and citrus flavours makes each bite a different combination of flavors to explore. The best thing is it’s all done in one pan, so not to many dishes and easy clean up!



- Zehra, The FitNest


  • 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
  • 2 (6-oz.) pkg. small rainbow carrots, halved lengthwise
  • 1 pound Crescent Foods Boneless Skinless Chicken 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
  • 1 package of baby bella mushrooms, sliced


1. Preheat oven to 425°F.
2. Combine 3 tablespoons oil with sumac, 1 teaspoon salt, brown sugar, paprika, and red pepper, and garlic in a medium bowl. Place cauliflower carrots, and mushrooms on a foil-lined baking sheet. Add half of oil mixture; toss to coat.
3. Add chicken thighs, drumsticks, and lemon slices to pan. Rub remaining oil mixture over chicken.
4. Bake at 425°F for 20 minutes.
5. Stir vegetables. Sprinkle onion wedges over pan.
6. Bake at 425°F for 20 more minutes or until chicken is done.
7. 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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