Roast Chicken with Cauliflower and Carrots
This roast chicken recipe calls for coriander and cumin. The coriander has a lemony/sagey taste and is anti-inflammatory. Cumin has an earthy, distinctive flavor and enhances the immune system. Do the sniff and taste test on coriander before you use it in this recipe as it loses its flavor fairly quickly in the pantry.
The recipe also calls for earthy vegetables cauliflower and carrots. Even if you’re not a fan of cauliflower, you’ve got to try this recipe. Roasting the cauliflower at high heat brings out a surprising sweetness that you – and your kids will really enjoy.
Both carrots and cauliflower are full of antioxidants, and the chicken is a good protein source. After the dish is done, taste and if you want, sprinkle on a bit more seasonings. All this needs is a nice green salad and crusty bread and you’ve got a “Tastes like more” meal!
The video below the recipe on the page is from when I made this recipe with my friends Rob and Sheila from Fox 19 in Cincinnati. I love to share my favorite recipes on TV – they always make me feel like a star.
Roast Chicken Recipe
1 pound carrots, peeled if necessary and cut into large chunks
1 nice head cauliflower, about 4 cups florets
2 teaspoons ground coriander and 1 tablespoon cumin mixed together
About 3 pounds your choice chicken pieces – leave bones in and skin on – we like thighs
Salt and freshly ground pepper
Preheat oven to 475.
Combine veggies and chicken pieces. Coat lightly with olive oil. Spray a large, shallow roasting pan, big enough for everything to fit in single layer. Chicken should be skin side up. Sprinkle all with coriander cumin mixture, salt and pepper. Roast, stirring veggies once, until chicken is done and veggies are cooked, about 40 – 45 minutes. Chicken will be beautifully crisp on top.
Serve this roast chicken recipe with pan juices and a couple of lemon wedges to squirt on.
Watch Rita make this recipe with her friends on Fox 19.