SPICE-ROASTED CHICKEN LEGS AND CARROTS
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.