Cauliflower has gone full technicolor, leaping from white to bright orange, neon green and--you guessed it--purple. The roast chicken in this recipe gets its hue from a marinade that's seasoned with tangy sumac. Source: EatingWell Magazine, April 2020

Becky Duffett


Ingredient Checklist


Instructions Checklist
  • Whisk 2 tablespoons oil, lemon juice, garlic, sumac, cumin and 1/4 teaspoon salt in a medium bowl. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 2 hours or overnight.

  • Position racks in center and lower third of oven. Place a rimmed baking sheet on the lower rack and preheat to 400 degrees F.

  • Place cauliflower and onion on another rimmed baking sheet. Drizzle with the remaining 2 tablespoons oil and season with the remaining 1/2 teaspoon salt; toss to coat. Remove the chicken from the marinade (discard the remaining marinade) and place, skin-side down, on the preheated pan; return to the lower rack. Place the vegetables on the center rack. Roast, turning the chicken and stirring the vegetables halfway through, until an instant-read thermometer inserted in the thickest part without touching bone registers 165 degrees F and the vegetables are tender, 25 to 35 minutes.

  • Smear labneh (or yogurt) on a serving platter and top with the chicken and vegetables. Drizzle with any juices from the chicken and sprinkle with pine nuts and parsley.


To make ahead: Marinate chicken (Step 1) overnight

Tip: To make labneh, line a large sieve with 4 layers of cheesecloth. Set it over a deep bowl leaving at least 3 inches of space below it. Whisk 4 cups whole-milk plain yogurt with 1/4 tsp. salt; spoon into the cheesecloth. Refrigerate until at least 1 cup of liquid has drained out, 12 to 24 hours. (Discard liquid.) Refrigerate labneh for up to 1 week.

Nutrition Facts

567 calories; 38.8 g total fat; 8.6 g saturated fat; 177 mg cholesterol; 653 mg sodium. 1203 mg potassium; 18.1 g carbohydrates; 6.4 g fiber; 7 g sugar; 39 g protein; 1858 IU vitamin a iu; 116 mg vitamin c; 146 mcg folate; 115 mg calcium; 4 mg iron; 86 mg magnesium;