Sheet-Pan Lemon & Cumin Roasted Chicken with Cauliflower and Spinach

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This sort of simple, healthy fare is exactly what this time of year calls for. In between all the hustle and bustle of the holiday season, I crave delicious, nutritious meals that I can enjoy with my husband—without extra stress and effort. 

George and I have already made several variations of this recipe this fall. Potatoes, carrots, fennel, romanesco, or any variation of winter squash can all be substituted in for the cauliflower. Any variety of onion will also work. Not in the mood for cumin tonight? Try curry powder with lime instead of lemon. The possibilities are endless with this sheet-pan supper.

When George and I cook this together, I handle the chopping and seasoning, and he handles the roasting and stirring. George admittedly isn’t the most confident cook, but putting him in charge of setting a timer, stirring, and then re-setting a timer is the perfect job. 

If you, like us, are feeling a little rounder than you did the day before Thanksgiving, and are bracing yourself for a December full of eggnog and cheesy dips, then this healthy, weeknight-friendly recipe is for you. 

Find the full article on The Epoch Times.

Sheet-Pan Lemon and Cumin Roasted Chicken With Cauliflower and Spinach

Servings 2 people

Ingredients

  • 2 chicken leg quarters (or 4 bone-in, skin-on chicken thighs) 
  • 1 head of cauliflower, cut into 1-inch florets (about 3 1/2 cups)
  • 1 medium yellow onion, 1/2-inch sliced
  • 1 1/2 tbsp olive oil
  • 1 1/2 tsp kosher salt
  • 3/4 tsp ground cumin
  • 1/4 tsp ground turmeric 
  • 1/4 tsp freshly ground black pepper
  • 1 lemon, halved
  • 1 1/2 packed cups baby spinach 
  • 3 ounces feta cheese, crumbled
  • 2 tbsp finely chopped parsley

Instructions

  • Position a rack near the top of the oven. Preheat the oven to 425 degrees F. 
  • Place the chicken, cauliflower florets, and onion on a large rimmed baking sheet. Drizzle with olive oil, then sprinkle with salt, cumin, turmeric, and pepper. Toss to coat everything evenly, then spread out in an even layer, so that no cauliflower or onion is under the chicken. Place the lemons cut-side up anywhere on the baking sheet. 
  • Place in the oven and bake for 25 minutes. Give the cauliflower and onion a stir to allow them to absorb the chicken fat, and return to the oven to cook for an additional 20 minutes. If your chicken skin isn’t golden brown and crispy, broil it for 2 to 3 minutes, watching it closely the entire time to make sure it doesn’t burn. 
  • Working quickly while the baking sheet is hot, transfer the chicken to two plates. Squeeze the lemon juice over the cauliflower and toss in the spinach to wilt it. It helps to use tongs to do this. It won’t wilt entirely, but it will look soft when it’s ready. 
  • Divide the cauliflower and spinach mixture between the two plates, top with feta and parsley, and enjoy immediately. 
  • 2 chicken leg quarters (or 4 bone-in, skin-on chicken thighs) 
  • 1 head of cauliflower, cut into 1-inch florets (about 3 1/2 cups)
  • 1 medium yellow onion, 1/2-inch sliced
  • 1 1/2 tbsp olive oil
  • 1 1/2 tsp kosher salt
  • 3/4 tsp ground cumin
  • 1/4 tsp ground turmeric 
  • 1/4 tsp freshly ground black pepper
  • 1 lemon, halved
  • 1 1/2 packed cups baby spinach 
  • 3 ounces feta cheese, crumbled
  • 2 tbsp finely chopped parsley

Notes

Want to use chicken breasts? Cook the cauliflower on its own for 15 minutes, then add the chicken. It needs much less time to cook and will dry out more easily.
If you want to swap in a heartier green such as kale or Swiss chard for the spinach, toss it with the cauliflower, then place the baking sheet back into the oven (turned off, but still hot) for a few minutes. It’ll need that extra heat to get nice and tender. 
Make it Mexican! Use 1 tablespoon of taco seasoning instead of cumin, turmeric, and black pepper; cilantro instead of parsley; and lime instead of lemon. Throw some avocado on top and serve with hot sauce. Olé!
Author: Caroline Chambers

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