Sumac Chicken Thighs with Purple Cauliflower


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.

Prep Time:
25 mins
Additional Time:
2 hrs 35 mins
Total Time:
3 hrs
4 servings


  • 4 tablespoons extra-virgin olive oil, divided

  • ½ lemon, juiced

  • 3 cloves garlic, minced

  • 2 tablespoons ground sumac

  • 1 teaspoon ground cumin

  • ¾ teaspoon salt, divided

  • 2 pounds bone-in chicken thighs, trimmed

  • 1 (2 pound) head purple cauliflower, cut into florets (8 cups)

  • 1 medium red onion, cut into 1/2-inch wedges

  • ½ cup labneh (see Tip) or whole-milk plain Greek yogurt

  • 2 tablespoons pine nuts, toasted

  • 1 tablespoon chopped fresh parsley


  1. 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.

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

  3. 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.

  4. 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 (per serving)

567 Calories
39g Fat
18g Carbs
39g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 3 oz. chicken & 1 1/2 cups vegetables
Calories 567
% Daily Value *
Total Carbohydrate 18g 7%
Dietary Fiber 6g 23%
Total Sugars 7g
Protein 39g 78%
Total Fat 39g 50%
Saturated Fat 9g 43%
Cholesterol 177mg 59%
Vitamin A 1859IU 37%
Vitamin C 116mg 128%
Folate 146mcg 36%
Sodium 653mg 28%
Calcium 115mg 9%
Iron 4mg 20%
Magnesium 86mg 21%
Potassium 1203mg 26%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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