Roasted Chicken Legs with Baked Cauliflower and Parsley

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Roasted Chicken Legs | A Nutritious and Flavorful Meal | recipes

This dish combines juicy roasted chicken legs with tender, caramelized cauliflower. Infused with simple, wholesome flavors and finished with a sprinkle of fresh parsley, it’s a complete meal that’s as healthy as it is delicious

Roasted Chicken Legs with Baked Cauliflower and Parsley

Roasted Chicken

Roasted Chicken Legs with Baked Cauliflower and Parsley:

Ingredients

Roasted Chicken Legs with Baked

*For the Chicken Legs:

  • 4 bone-in, skin-on chicken legs (thigh and drumstick attached)
  • 2 tbsp olive oil or avocado oil
  • 3 garlic cloves, minced
  • 1 tablespoon of fresh chopped rosemary (or 1 teaspoon if using dried)
  • 1 tsp smoked paprika
  • 1 tsp ground black pepper
  • 1/2 tsp sea salt
  • 1 lemon, zested and juice

*For the Cauliflower:

  • 1 medium cauliflower, broken into bite-sized florets
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp turmeric powder (optional, for color and health benefits)
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

*Garnish:

  • 1/4 cup fresh parsley, finely chopped
  • Lemon wedges (optional)

Instructions Roasted Chicken Legs :

  1. Preheat Oven:
    Preheat your oven to 400°F (200°C). Cover a large baking sheet with parchment paper or lightly coat it with oil.
  2. Marinate the Chicken:
    In a bowl, mix olive oil, garlic, rosemary, smoked paprika, black pepper, salt, lemon zest, and half the lemon juice. Rub this mixture generously over the chicken legs, ensuring they’re well coated. Let the chicken marinate for at least 15 minutes (or up to 2 hours in the fridge for deeper flavor).
  3. Prepare the Cauliflower:
    Toss the cauliflower florets in olive oil, cumin, turmeric, smoked paprika, salt, and black pepper until evenly coated. Spread the cauliflower on one side of the prepared baking sheet.
  4. Bake:
    Arrange the chicken legs on the other side of the baking sheet. Bake in the preheated oven for 40–45 minutes, flipping the cauliflower halfway through. The chicken should have golden, crispy skin and reach an internal temperature of 165°F (74°C), while the cauliflower should be tender with crispy, caramelized edges.
  5. Garnish and Serve:
    Place the chicken and cauliflower on a serving platter. Garnish with fresh parsley and drizzle with the remaining lemon juice. Pair with lemon wedges on the side for a refreshing zest.

Health Tips:

  • Low Carb: This dish is naturally low-carb and gluten-free, perfect for keto or paleo diets.
  • Nutrient Boost: Turmeric adds anti-inflammatory benefits, while cauliflower provides fiber and vitamins.
  • Meal Prep: The chicken and cauliflower reheat beautifully for meal prep, making it a convenient weekday option.

This recipe is ideal for showcasing the beauty of simple, whole ingredients. Pair it with a light salad or a side of roasted sweet potatoes for a balanced, festive meal. Let me know if you’d like to include serving suggestions or wine pairings!

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