Roasted Chicken With Carrot and Cauliflower


Ultra Basic





A recipe allowed in a / / / diet.

Planning on keeping things simple tonight? You can use chicken (whichever parts you prefer, but we enjoy thighs and drumsticks), and pair it with some light and sweet veggies, like carrot and cauliflower. All you need to do is add everything into the baking pan, season to your liking, and you’re good to go!

Nutritional Chart

Calories: 543 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 10 g
  • 41 g
  • 37 g

Ingredients Needed for Roasted Chicken With Carrot and Cauliflower

3 chicken thighs, small size
3 chicken drumsticks
2 carrots, sliced
2 ounces of cauliflower, florets
2 tablespoons of olive oil
1 teaspoon sumac
2 red onions, sliced
1 tablespoon brown sugar
½ teaspoon chili flakes
½ lime
2 garlic cloves, thinly sliced
parsley, chopped

How to Make Roasted Chicken With Carrot and Cauliflower

  1. Preheat the oven to 400°F/200°C.
  2. Line a baking tray with parchment paper.
  3. Lay the chicken thighs and drumsticks on it.
  4. Place the sliced carrot and cauliflower between the chicken thighs.
  5. Mix the olive oil with sumac and a bit of salt. Spread the mixture over the chicken and veggies. Add the red onion.
  6. Mix the brown sugar and chili flakes in a bowl and season the chicken.
  7. Bake for 25 minutes.
  8. Squeeze the juice of the lime over the chicken. Garnish with the sliced garlic and chopped parsley.

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