Roasted Chicken with Carrot and Cauliflower

  • Difficulty: Ultra Basic
  • 35 minutes
  • 3 servings
Roasted Chicken with Carrot and Cauliflower

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!

Ingredients

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

Steps

  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.

2 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *