Monday, September 7, 2009

Chicken Legs with Carrots and Cauliflower

I found this recipe a few years back and it is SO TASTY. I'm visiting my mother and she requested that I make this for her. REALLY simple and VERY yummy. It's a Martha Stewart recipe and is quite delicious. Thanks Martha!!!

1 lb. carrots (peeled and cut into 1 1/2" chunks OR baby carrots)
1 lb. cauliflower, cut into medium-size florets
1 1/2 tsp. coriander
3/4 tsp. cumin
Coarse salt and freshly ground pepper
4 whole chicken legs, skin on
1 Tbsp. lemon juice

1. Preheat oven to 475. In a large roasting pan (or roasting stone) combine carrots, cauliflower 1 tsp. coriander, 1/2 tsp. cumin, 3/4 tsp. salt, and 1/2 tsp pepper; arrange around sides of pan.

2. Place chicken legs along center of pan, and sprinkle with remaining 1/2 tsp. coriander and 1/4 tsp. cumin, season generously with salt and pepper.

3. Roast, stirring vegetables once, until chicken is well browned and crispy and and instant-read thermometer inserted in thigh (not touching bone) reads 180 degrees, 40-45 minutes. Transfer chicken to a platter, and let rest for 5 minutes.

4. Meanwhile, add lemon juice to pan; with a wooden spoon, stir and scrape up drippings, mix in with vegetables. Serve!

Total Time: 1 hour
Serves: 4 adults, or 2 adults and several kids (lots of chicken on this)

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