- Prep Time
- 2 teaspoons paprika
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1 1/4 teaspoons ground cumin
- Salt and pepper
- 1 whole chicken (3 1/2 lbs.)
- 3 tablespoons EVOO
- 2 pounds carrots, peeled
- 1 teaspoon apple cider vinegar
- 1 head romaine lettuce, chopped
Preheat the oven to 425 degrees . In a small bowl, combine the paprika, ginger, coriander and cinnamon, 1 tsp. of the cumin, 1 tsp. salt and 1/4 tsp. pepper.
Place the chicken, breast side up, on a foil-lined baking sheet. Rub with 1 tbsp. EVOO and the spice mix, making sure to get under the skin and in the cavity. Roast for 25 minutes.
In a large bowl, toss the carrots with 1 tbsp. EVOO; season with salt and pepper. Arrange the carrots around the chicken. Roast until the chicken is cooked through and the carrots are tender and browned, 30 to 35 minutes.
Meanwhile, make a salad: In a medium bowl, whisk together the remaining 1 tbsp. EVOO with the vinegar and the remaining 1/4 tsp. cumin; toss with the lettuce and season. Serve the chicken with the carrots and salad