Hop onto the sheet pan dinner frenzy bandwagon! This is the kind of recipe that can be a thoughtless solo weeknight dinner, but also your secret hands-free recipe to royally impress a crowd.
Sumac is definitely the winsome ingredient here. The tart, lemony spice is humbled with a pinch of brown sugar and smoky paprika, forming a sprightly rub that dress both the chicken and the vegetables. To finish, the pan's inhabitants are drizzled with a lovely sprinkle of fresh herbs and lemon juice.
Roasting the chicken bone-in and skin-on gives it that moist, fall-off-the-bone consistency of an expertly done rotisserie. It took my husband and I three days to finish the pan’s offerings (I doubled the recipe), and the flavors only seemed to intensify every day that passed. This recipe was adapted from Cooking Light. —KvellintheKitchen
olive or avocado oil, divided
kosher salt, divided
light brown sugar
tsp red pepper flakes
Brussels sprouts, halved lengthwise
chicken thighs/drumsticks/bone-in, skin-on breast
small lemon, halved lengthwise and thinly sliced
small red onion, cut into ¾ inch wedges
cup finely chopped fresh flat-leaf parsley or cilantro; preferably, a mix
fresh lemon juice
small garlic clove
In This Recipe
Preheat oven to 425°F.
Combine 2 Tbsp oil with sumac, ¾ tsp salt, brown sugar, paprika, and red pepper in a medium bowl. Place cauliflower and Brussels sprouts on a foil-lined baking sheet. Add half of oil mixture; toss to coat.
Add chicken pieces and lemon slices to pan. Rub remaining oil mixture over chicken. Bake for 20 minutes. Stir vegetables. Sprinkle onion wedges over pan. Bake for 20 more minutes, or until chicken is done.
Combine remaining 1 Tbsp oil, parsley, and remaining ingredients in a small bowl. Spoon parsley mixture evenly over chicken and vegetables. Serve with warm whole-wheat couscous, if desired.