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Everyday Food

March, 2006

Chicken Legs with Carrots and Cauliflower

Page 98

Cuisine: North American | Course Type: Main Courses

(2 reviews)
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5th December 2008

jherb from Nanaimo, BC

The chicken thighs are perfect for this recipe - very moist (keep the skin on!) and succulent. The carrots and cauliflower are delicious cooked in the chicken juices and spices. You can also use different vegetables like parsnips, beets, etc. I like that you can just whip this recipe together and throw it in the oven and just have one pan to clean up.

NOTE: The high cooking temperature is important. The recipe's "Roasting Tips" are very helpful.

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