Rita Heikenfeld's Roasted Chicken with Cauliflower and Carrots
Roasted Cchicken with Cauliflower and Carrots
Adapted from a Martha Stewart recipe.
The coriander has a lemony/sagey taste and is anti-inflammatory. Cumin has an earthy, distinctive flavor and enhances the immune system. Do the sniff and taste test on coriander as it loses its flavor fairly quickly in the pantry. Both carrots and cauliflower are full of antioxidants, and the chicken is a good protein source. After the dish is done, taste and if you want, sprinkle on a bit more seasonings. All this needs is a nice green salad and crusty bread and you've got a "Tastes like more" meal! 1 pound carrots, peeled if necessary and cut into large chunks 1 nice head cauliflower, about 4 cups florets 2 teaspoons ground coriander and 1 tablespoon cumin mixed together Olive oil About 3 pounds your choice chicken pieces - leave bones in and skin on - we like thighs Salt and freshly ground pepper Lemon wedges Preheat oven to 475. Combine veggies and chicken pieces. Coat lightly with olive oil. Spray a large, shallow roasting pan, big enough for everything to fit in single layer. Chicken should be skin side up. Sprinkle all with coriander cumin mixture, salt and pepper. Roast, stirring veggies once, until chicken is done and veggies are cooked, about 40 – 45 minutes. Chicken will be beautifully crisp on top. Serve with pan juices and a couple of lemon wedges to squirt on.