Spicy Roast Chicken with Veggies & Fresh Garden Salad

 

Ingredients:

1 whole chicken (about 4 pounds), cut into pieces

2 tablespoons olive oil

1 teaspoon paprika

1 teaspoon chili powder

1 teaspoon garlic powder

1/2 teaspoon ground cumin

Salt and black pepper to taste

2 cups baby carrots

2 cups broccoli florets

1 red bell pepper, sliced

1 yellow bell pepper, sliced

For the Fresh Garden Salad:

2 cups mixed greens

1/2 cup cherry tomatoes, halved

1/4 cup cucumber, sliced

2 tablespoons olive oil

1 tablespoon lemon juice

Salt and black pepper to taste

Directions:

Preheat oven to 425°F (220°C).

In a small bowl, combine olive oil, paprika, chili powder,

garlic powder, cumin, salt, and black pepper. Rub the

spice mixture all over the chicken pieces.

Place chicken on a baking sheet and surround with

carrots, broccoli, and bell peppers. Roast in the preheated

oven for 35–40 minutes, turning veggies halfway

through, until chicken is cooked through and golden.

While the chicken roasts, prepare the salad. In a bowl,

combine mixed greens, cherry tomatoes, and cucumber.

Drizzle with olive oil and lemon juice, season with salt

and pepper, and toss gently.

Serve roasted chicken with veggies alongside the fresh

garden salad.