SUMAC CHICKEN WITH YOUR TWO FAVORITE VEGETABLES
(For Two)

• 3 TBS olive oil, divided
• 1 tsp. Sumac
• ½ tsp light brown sugar
• ½ tsp paprika
• ¼ tsp ground red pepper
• 1 cup each of two: carrots, zucchini, squash, Brussel sprouts, sliced
• ½ red onion cut into 6 wedges
• 2 large bone-in chicken thighs 
• 1/2 lemon halved lengthwise and sliced thin
• 3 TBS chopped fresh flat leafed parsley (or 1 TBS dried)
• ½ tsp dried cilantro
• 1 TBS fresh lemon juice
• 1 tsp minced garlic

1. Preheat oven to 425. Combine 2 TBS oil with the next four ingredients.  Place vegetables on a foil-lined baking sheet. Add half of the oil mixture and toss to coat.

2. Add chicken thighs and lemon slices to pan. Rub the remaining oil mixture over chicken. Bake at 425 for 20 minutes. 

3. Stir vegetables and bake for 20 more minutes or until chicken
is done.

4. Combine the remaining 1 TBS oil with ¼ tsp salt and remaining ingredients in a small bowl. Spoon parsley mixture evenly over chicken and vegetables.