Thursday, January 3, 2008

Roasted Chicken with Carrots and Cauliflower

This is relatively healthy (if you toss the cooked chicken skin) and easy and has very little prep time. What more could you ask? If you don’t have coriander and cumin you can use any spice mix you like and have around. Cajun works well. You can also do only carrots and use more carrots. I haven’t made this in a while and I can’t remember if you have to oil the sheet pan or not. I’ll update this recipe when I make it again. This recipe is from Everyday Foods.


serves 4, prep time 10 min, total time 1 hour


1 lb carrots, peeled and cut into 1 ½ inch-2 inch chunks (I’m guessing baby carrots would work)

1 lb cauliflower, cut into medium sized florets (4 c)

1 ½ tsp ground coriander, divided

3/4 tsp ground cumin, divided

3/4 tsp coarse salt

½ tsp ground pepper

4 whole chicken legs, skin-on (about 12 oz each) ( I used thighs)

1 T fresh lemon juice

1. Preheat oven to 475. In a 11-15-2 3/4-inch roasting pan ( I use half sheet cookie sheet pan),combine carrots, cauliflower,1 tsp coriander, ½ tsp cumin, 3/4 tsp salt, and ½ tsp pepper; arrange around sides of pan.

2. Place chicken legs along center of pan, and sprinkle with remaining ½ tsp coriander and 1/4 tsp cumin; season generously with salt and pepper.

3. Roast, stirring vegetables once, until chicken is well browned and crispy and instant-read thermometer inserted in a thigh (without touching bone) registers 180, 40 to 45 minutes. Transfer chicken to a platter, and let rest for 5 minutes.

4. Meanwhile, add lemon juice to pan; with a wooden spoon, stir and scrape up drippings and brown stuff on the pan, mixing with vegetables. Serve.

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