Chicken With Cauliflower & Carrots
Created by ellie on January 3, 2017
- Servings: 6
- Prep Time: 10m
- Cook Time: 45m
- Recipe #25408
Ingredients
- 6 tablespoons olive oil (divided)
- 1 tablespoon sumac
- 1 1/4 teaspoons kosher salt (divided)
- 1 teaspoon brown sugar
- 1 teaspoon paprika
- 1/4 teaspoon ground red pepper
- 1 pound cauliflower (florets)
- 12 ounces carrots (small rainbow carrots, halved lengthwise)
- 1 pound skinless bone-in chicken thighs
- 1 pound skinless chicken drumsticks
- 1 lemon, whole (halved lengthwise and sliced)
- 1 red onion (cut into 3/4 inch wedges)
- 1/2 cup parsley, chopped
- 1/2 cup cilantro, chopped
- 1 tablespoon lemon juice
- 1 garlic clove
How to Make
-
Step 1: Preheat oven to 425 degrees F.
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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.
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Step 3: Combine remaining oil (3 T), parsley and remaining ingredients (-garlic) in a small bowl and spoon over chicken and vegetables.
Nutritional Facts
- 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