Gallery

Recipe Summary test

prep:
10 mins
total:
10 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

Advertisement