Recipe: Chicken Legs with Carrots and Cauliflower (roasted)

CHICKEN LEGS WITH CARROTS AND CAULIFLOWER

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

Preheat oven to 475 degrees F.

In an (11 x 15 x 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 in 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 the bone) registers 165 degrees F, about 30 to 40 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.

Makes 4 servings
Source: FOODday (Oregon), Tuesday, April 25, 2006