Roasted Chicken & Veggies With Lemon Herb Rice Roasted Chicken & Veggies With Lemon Herb Rice

Food styling by Michael Elliott/Judyinc.com | Prop styling by Lara McGraw Image by: Suech and Beck

For crispier chicken skins, place the roasted legs on a single baking sheet and broil for a couple of minutes. 

  • Prep time 15 minutes
  • Total time 45 minutes
  • Portion size 4 servings

Ingredients

  • 5 cloves garlic , minced
  • 2 teaspoons paprika
  • 1 1/4 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon each cayenne pepper and ground coriander
  • 1/2 cup olive oil
  • 6 whole chicken legs (about 2.2 kg total)
  • 2 red onions , cut in large wedges
  • 1 454 g pkg mixed mini sweet red peppers
  • 1 sweet potato , scrubbed and cut in 1/2-inch thick rounds
  • 2 lemons , halved
  • 2 cups Big Batch White or Brown Rice (link to recipes in Method)
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped mint
  • 1 teaspoon finely chopped thyme
  • 1/2 cup Tzatziki (recipe in Method) (optional)

Method

Position racks in top and bottom thirds of oven; preheat to 425°F. In small bowl, stir together garlic, paprika, salt, cumin, cayenne pepper and coriander; whisk in oil.

Arrange 3 chicken legs, skin side up, along edges of each of 2 baking sheets. Arrange red onions, sweet peppers and sweet potato in even layer in centres of pans. Generously brush chicken with some of the oil mixture. Drizzle remaining oil mixture over vegetables; toss to coat. Add lemons to pans, cut side up. 

Roast, switching and rotating pans halfway through, until juices run clear when chicken is pierced and vegetables are tender, 35 to 40 minutes. Squeeze lemons over chicken; discard lemon halves. Reserve 2 chicken legs and 2 cups roasted vegetables for Chicken & Cilantro Rice Burritos.

In bowl, stir together Big Batch White or Brown Rice, lemon juice, mint and thyme; divide rice among 4 plates. Serve with remaining chicken and roasted vegetables. Top with Tzatziki (if using).

TZATZIKI
Makes: 1/4 cups
Hands-on time: 10 minutes
Total time: 10 minutes

INGREDIENTS
1 cup 
2% Greek yogurt
quarter English cucumber, peeled, seeded and diced
1 small clove garlic, minced
1 tbsp finely chopped mint
1/4 tsp salt
1 tsp extra-virgin olive oil

METHOD
In small bowl, stir together yogurt, cucumber, garlic, mint and salt; drizzle with oil.

Per 2 tbsp: about 22 cal, 2 g pro, 1 g total fat (trace sat. fat), 1 g carb (trace dietary fibre, trace sugar), 1 mg chol, 70 mg sodium, 51 mg potassium. % RDI: 7% calcium, 1% iron, 1% vit A, 1% vit C, 1% folate.
 

Nutritional facts Per serving: about

  • Fibre 6 g
  • Sodium 664 mg
  • Sugars 11 g
  • Protein 53 g
  • Calories 801
  • Total fat 44 g
  • Potassium 1014 mg
  • Cholesterol 168 mg
  • Saturated fat 10 g
  • Total carbohydrate 49 g

%RDI

  • Iron 31
  • Folate 23
  • Calcium 8
  • Vitamin A 113
  • Vitamin C 228
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Roasted Chicken & Veggies With Lemon Herb Rice

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