Roasted Chicken With Baby Carrots and Cauliflower


Ultra Basic





A recipe allowed in a / / diet.

Planning on roasting some chicken? There are countless ways to do it, so here’s our idea for today. First of all, season it properly, with smoked paprika and a touch of brown sugar, to give it a nice smoky flavor and a slight sweet sugar glaze. Pair it with light veggies like baby carrots and cauliflower, move it to the oven and let the heat do its mighty job.

Nutritional Chart

Calories: 664 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 29 g
  • 45 g
  • 43 g

Ingredients Needed for Roasted Chicken With Baby Carrots and Cauliflower

6 cauliflower florets
3 ounces of canned baby carrot
1 red onion, chunks
3 lemons slices
2 chicken thighs s, small-sized
2 chicken drumsticks
2 tablespoons of olive oil
1 teaspoon brown sugar
1 teaspoon paprika powder
1 teaspoon smoked paprika
½ cup lemon juice
1 parsley, chopped
2 garlic cloves, minced

How to Make Roasted Chicken With Baby Carrots and Cauliflower

  1. Place the cauliflower, baby carrots, and red onion in a large bowl. Add the lemon slices and chicken. Season with brown sugar, smoked and regular paprika, and salt.
  2. Add about 1-2 tablespoons of lemon juice and 1 tablespoon of olive oil. Mix everything.
  3. Cover everything with foil and let them marinate for the next 30 minutes.
  4. For the parsley sauce, place the chopped parsley in a small bowl. Mix it with the remaining olive oil and lemon juice, and crushed garlic.
  5. Preheat the oven to 400°F/200°C.
  6. Line a baking tray with parchment paper and place the chicken and veggies over it.
  7. Slide the tray into the oven and roast everything for 30 minutes.
  8. Take it out of the oven and serve the dish with the parsley sauce.

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