Friendly Inspiration, Volume 3 (Sumac Chicken with Cauliflower and Carrots)

I have the lovely Ann Davis Rowe to thank for this recipe.  I am not sure how we became Instagram friends, but I am so glad we did.  We are always messaging back and forth about various things such as recipes and empowering women.  One day she posted this delicious dinner and I had to have the recipe.  It was from Cooking Light, but of course, we had to un-lighten it up and keep the skin on the chicken! Don't be scared of the long list of ingredients, it is easier than you think!

This was so delicious and restaurant worthy!  I love the layering of flavors.  The green garlic sauce on top is so delicious and would be great put on anything.  Fish, chops, steak, veggies, you name it!  Do try this for an at home date night!  It would be so lovely if I could have one of those right now.  If you don't have sumac on hand, you can order it from Amazon like I did a few months back for something else.  It is great sprinkled over hummus!  Here are some good ideas for substitutes too.  Full recipe to follow the montage.

What a pretty plate!

The Cast looking bright.

Hello rich and lovely sauce!

Coat the veggies and get ready for roasting.

Get a good sear on that chicken.

Add it to the veggies and add some lemon.

Meanwhile, meet one of my favorite new condiments.

Add the onions for the rest of the ride and then get ready for delicious!

Pin it for when you are feeling fancy!

Sumac Chicken with Cauliflower and Carrots (Adapted from Cooking Light)

6 tablespoons olive oil, divided
1 tablespoon sumac
1 1/4 teaspoons kosher salt, divided
1 teaspoon light brown sugar
1 teaspoon paprika
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
1 pound cauliflower florets
2 (6-oz.) pkg. small rainbow carrots, halved lengthwise
2 pounds bone-in dark meat chicken (I used leg quarters. Breasts would mess this up)
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 small garlic clove

Preheat oven to 425°F.  Combine 3 tablespoons oil with sumac, 1 teaspoon salt, brown sugar, paprika, and red pepper in a medium bowl. Place cauliflower and carrots on a foil-lined baking sheet. Add half of oil mixture; toss to coat. Heat a skillet over medium high heat and add olive oil if your man isn't nonstick.  Add chicken and brown for 5 minutes on each side to brown.  Add browned chicken and any pan juices and lemon slices to pan. Pour remaining oil mixture over chicken. Bake at 425°F for 20 minutes. Stir vegetables. Sprinkle onion wedges over pan. Bake at 425°F for 20 more minutes or until chicken is done. Combine remaining 3 tablespoons oil, parsley, and remaining ingredients in a small bowl. Spoon parsley mixture evenly over chicken and vegetables. Serve by itself or over rice or cous cous.

Happy Cooking!

Missy