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| Delicious!!! |
TESTED 3/3 and 3/4, wonderful, although probably takes about 40 minutes from beginning to end, I had this for supper and then packed up the rest for lunch the next day. YUMMY!
INGREDIENTS
1 head cauliflower, cut into florets
2 medium sweet potatoes (1 lb), cut into 8 wedges, then halved crosswise
1 large gala apple, cored, cut into 12 wedges
4 small whole chicken legs (2 lb), cut to separate thighs and drumsticks, I used 5 drumsticks instead of the whole chicken leg as you can see
4 tsp oil, I don't believe this is necessary, there is enough oil in the chicken itself
1 Tbsp curry powder
garnish parsley leaves (optional), oops forgot!!!!
DIRECTIONS
Position oven racks to divide oven into thirds. Heat oven to 450 F. Line two rimmed baking pans with foil (absolutely necessary, if you place them all in one pan they won't crisp up).
Place half the vegetables, apple wedges and chicken on each of the two pans. Drizzle 2 tsp oil over each, then sprinkle each with 1 1/2 tsp curry powder. Toss to coat evenly.
Roast 15 minutes, toss, then roast 15 go 20 minutes more until chicken is cooked through and vegetables are tender. Sprinkle with parsley leaves, if desired.
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