Chicken Legs with Carrots and Cauliflower
Roasting is a great way to get a rich taste without a lot of fuss. The intense heat concentrates flavors and helps foods brown, crisp, and caramelize.
- 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
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.