Sumac Chicken With Cauliflower And Brussels Sprouts

• 3 tablespoons olive or avocado oil, divided
• 1 tablespoon Sumac
• 1 teaspoon kosher salt, divided
• 1 teaspoon light brown sugar
• 1 teaspoon paprika
• 1/4 tsp red pepper flakes
• 1 pound cauliflower florets
• 1 pound Brussels sprouts, halved lengthwise
• 2 pounds chicken thighs/drumsticks/bone-in, skin-on breast
• 1 small lemon, halved lengthwise and thinly sliced
• 1 small red onion, cut into 3/4 inch wedges
• 1 cup cup finely chopped fresh flat-leaf parsley or cilantro; preferably, a mix
• 1 tablespoon fresh lemon juice
• 1 small garlic clove

1. Preheat oven to 425u0b0F.
2. Combine 2 Tbsp oil with sumac, 3/4 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.
3. 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.
4. 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.

olive, sumac, kosher salt, light brown sugar, paprika, red pepper, cauliflower, brussels, chicken, lemon, red onion, parsley, lemon juice, garlic

Taken from food52.com/recipes/76737-sumac-chicken-with-cauliflower-and-brussels-sprouts (may not work)