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SPICE-ROASTED CHICKEN LEGS AND CARROTS

Published on: April 2, 2020

  • 1 tsp. ground cumin
  • 2 tsp. ground coriander
  • ¼ tsp. ground cayenne
  • 1 tsp. ground turmeric
  • 2 tsp. ground ginger
  • ½ tsp. freshly ground black pepper
  • 2 tsp. sea salt
  • 1 lb. carrots, peeled and cut on a bias into 1-inch chunks
  • 1 onion, peeled and cut lengthwise into ½-inch wedges
  • 2 tbsp. Nutiva Organic Red Palm Oil
  • 1 tbsp. canola Oil
  • 3 lb. chicken drumsticks (8–10)

Preheat oven to 450°F.

Mix together spices and salt in a small bowl. Stir together Red Palm Oil and Canola Oil in another small bowl. Mix together carrots and onions in a large bowl. Add half the oil and half the spice mix and toss to coat veggies. Arrange in a single layer onto one half of a large roasting pan.

Serves 6–8

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