Easy for Entertaining
Spiced Roasted Chicken
Garlic Roasted Vegetables
Ingredients
- 2 (4-lb) whole chickens
- 2 Tbsp curry powder
- 2 Tbsp paprika
- 1 Tbsp garlic powder
- 2 tsp ground cumin
- 1 tsp salt
- 1 tsp pepper
Instructions
- Preheat oven to 425°F. Remove giblets from chickens; loosen skin from flesh without tearing.
- Combine curry powder, paprika, garlic powder, cumin, salt, and pepper; rub underneath skin and in cavity of chickens.
- Place chickens on a rack in a roasting pan; bake 50 minutes or until a meat thermometer inserted in thigh reads 165°F and juices run clear.
- Shred 3 cups chicken for Chicken and Couscous Salad recipe. Serve remaining chicken.
Side Dish Ingredients
- 1 (16-oz) pkg carrots, cut into chunks
- 1 head cauliflower, cut into florets
- 1 onion, cut into wedges
- 3 Tbsp olive oil
- 1 head garlic, cloves separated
- 1 tsp salt
- 1 tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Combine carrots, cauliflower, onion, oil, garlic, salt, and pepper on a large rimmed baking sheet.
- Bake 35 minutes, turning once, until vegetables are browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
450
|
129
|
579
|
| Fat (g) | 27 | 7 | 34 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 48 | 3 | 51 |
| Carb (g) | 2 | 15 | 17 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 388 | 465 | 853 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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