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Roasted Chicken with Carrot and Cauliflower

Category Main Course
Servings 3 servings
Calories 543 calories
Skill Required Basic
Duration 35 minutes

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 (55 grams) cauliflower, florets
  • 2 tablespoon olive oil
  • 1 teaspoon sumac
  • Salt
  • 2 small red onions, sliced
  • 1 tablespoon brown sugar
  • 1/2 teaspoon chili flakes
  • 1/2 lime
  • 2 garlic cloves, thinly sliced
  • Parsley
Preparation
  • Preheat the oven to 400°F/200°C.
  • Line a baking tray with parchment paper.
  • Lay the chicken thighs and drumsticks on it.
  • Place the sliced carrot and cauliflower between the chicken thighs.
  • Mix the olive oil with sumac and a bit of salt. Spread the mixture over the chicken and veggies. Add the red onion.
  • Mix the brown sugar and chili flakes in a bowl. Add it over the chicken.
  • Squeeze the juice of the lime over the chicken. Add the sliced garlic and chop the parsley.
Nutrition Per Serving
Calories
543 kcal
Fat
37 g
Proteins
41 g
Carbs
10 g