Lemon Herb Roasted Chicken with Roasted Turmeric Cauliflower

January 2, 2021

This health-conscious chicken dish is by chef Skylar Bush for The Heimerdinger Foundation.

Ingredients

1small red onion, diced large

2red potatoes, diced

2carrots, sliced

extra virgin olive oil

4chicken leg/thigh combos

1large lemon

1 tablespoontablespoon Organic Health & Healing Spice Blend

1teaspoon dried oregano

1 tablespoonteaspoon dried thyme

1teaspoon paprika

sea salt and black pepper to taste

alkaline water

1small, red onion, diced large

2heads cauliflower, broken into florettes

1 1/2teaspoons extra virgin olive oil

juice from 1large lemon

1tablespoon Organic Health & Healing Spice Blend

1teaspoon dried oregano

1teaspoon dried thyme

1teaspoon paprika

splashalkaline water

Preparation

1. To prepare chicken, preheat oven to 375F. Place chopped vegetables in large baking dish and drizzle with olive oil. Season vegetables with salt and pepper, and nestle chicken into vegetables. Drizzle chicken with oil and squeeze lemon juice on top of everything. Season chicken with spice blend, herbs, paprika, salt, and pepper.

2. Add water to baking dish until it comes halfway up the sides of the chicken and cover with foil. Bake 30 minutes, remove foil, and bake until chicken is browned on top and cooked through, about another 30-45 minutes.

3. While chicken bakes, prepare cauliflower. Add all ingredients to large bowl and toss until combined. Transfer to large baking dish and bake 30-35 minutes (during the last part of chicken baking) or until tender and slightly charred. Garnish chicken and cauliflower with parsley.