Chicken Leg with Baked Cauliflower and Parsley

by - Kumaraswamy on - December 07, 2024

A delicious combination of roasted chicken and nutritious veggies!

Ingredients

4 chicken legs (thighs and drumsticks)
1 medium cauliflower, cut into florets
3 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon cumin powder
Salt and pepper to taste
1/4 cup fresh parsley, finely chopped
Lemon wedges (optional)

Instructions

Prepare the chicken: Preheat your oven to 200°C (400°F). Pat the chicken legs dry with a paper towel. Rub them with 1 tablespoon of olive oil, smoked paprika, garlic powder, cumin powder, salt, and pepper. Let marinate for 15 minutes.
Season the cauliflower: Toss the cauliflower florets with 2 tablespoons of olive oil, salt, and pepper in a large mixing bowl.
Arrange on a tray: Place the chicken legs and cauliflower on a baking sheet lined with parchment paper. Ensure they are spaced out for even roasting.
Bake: Roast in the oven for 30-35 minutes, flipping the chicken halfway through. Check for doneness with a meat thermometer (internal temperature should reach 75°C or 165°F).
Add parsley: Remove from the oven and sprinkle the parsley over the chicken and cauliflower.
Serve: Transfer to a plate, garnish with lemon wedges if desired, and enjoy!

Why This Recipe Works

The combination of juicy chicken legs and caramelized cauliflower offers a balance of protein and fiber. The smoked paprika and cumin add warmth and depth, while the fresh parsley and optional lemon wedges bring a refreshing finish. It's quick, healthy, and perfect for any occasion.

Cooking Tips

Meal Prep: This dish stores well in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
Cauliflower Substitutes: Try broccoli, Brussels sprouts, or carrots if cauliflower isn’t available.
Spice Variations: Experiment with chili powder or a dash of curry powder for a different flavor profile.
Crispier Skin: For extra-crispy chicken skin, broil for the last 3-5 minutes of baking.