Chicken Legs with Carrots and Cauliflower

By KeyIngredient

Ingredients

• 1 pound (4 cups) carrots, peeled and cut into 1 1/2-to-2-inch chunks
• 1 pound cauliflower, cut into medium-size florets
• 1 1/2 teaspoons ground coriander
• 3/4 teaspoon ground cumin
• Coarse salt and freshly ground pepper
• 4 whole chicken legs, skin-on (about 12 ounces each)
• 1 tablespoon fresh lemon juice

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 475 degrees. In an 11-by-15-by-2 3/4-inch roasting pan, combine carrots, cauliflower, 1 teaspoon coriander, 1/2 teaspoon cumin, 3/4 teaspoon salt, and 1/2 teaspoon pepper; arrange around sides of pan.

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

Roast, stirring vegetables once, until chicken is well browned and crispy and an instant-read thermometer inserted in a thigh (without touching bone) registers 180 degrees, 40 to 45 minutes. Transfer chicken to a platter, and let rest for 5 minutes.

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

Martha Stewart Everyday Food, March 2005