Chicken With Cauliflower & Carrots
Recipe: #25408
January 03, 2017
Categories: Chicken, Oven Bake, Gluten-Free, High Protein, No Eggs Non-Dairy, Spices, Bone-in Pieces, Spicy, Kosher Meat, Chicken Dinner, more
"Recipe source: Cooking Light (Jan/Feb 2017)"
Ingredients
Nutritional
- Serving Size: 1 (362.1 g)
- Calories 472.3
- Total Fat - 33.7 g
- Saturated Fat - 7.2 g
- Cholesterol - 143.6 mg
- Sodium - 688.7 mg
- Total Carbohydrate - 16.2 g
- Dietary Fiber - 4.8 g
- Sugars - 6.7 g
- Protein - 28.4 g
- Calcium - 73.1 mg
- Iron - 2.2 mg
- Vitamin C - 68.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 425 degrees F.
Step 2
In a bowl combine 3 tablespoons oil with sumac, 1 teaspoon salt, brown sugar, paprika and red pepper. Place the cauliflower and carrots on rimmed foil-lined baking sheet and add half of the oil mixture; toss. Add chicken and lemon slices. Rub remaining oil mixture over the chicken. Bake for 20 minutes; stir vegetables and sprinkle onion wedges over the pan and bake another 20 minutes or until chicken is done.
Step 3
Combine remaining oil (3 T), parsley and remaining ingredients (-garlic) in a small bowl and spoon over chicken and vegetables.
Tips
No special items needed.