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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.

Serves 6–8