Name: Curried Chicken Legs with Carrots, Rice, and Lime
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 4 whole chicken legs (drumsticks and thighs) -; 1 tbsp. curry powder -; 2 lb. carrots -; 1 c. brown or white basmati rice -; 2 limes -

Ingredients for - Curried Chicken Legs with Carrots, Rice, and Lime

1. 4 whole chicken legs (drumsticks and thighs)

2. 1 tbsp. curry powder

3. 2 lb. carrots

4. 1 c. brown or white basmati rice

5. 2 limes

How to cook deliciously - Curried Chicken Legs with Carrots, Rice, and Lime

1 . Stage

Preheat oven to 475 degrees. Place chicken in the center of a large rimmed baking sheet; season with curry powder, salt, and pepper. Scatter carrots around chicken. Roast, occasionally brushing chicken and tossing carrots with pan drippings, until chicken is cooked through, and an instant-read thermometer inserted in the thickest part of thigh (avoiding bone) registers 165 degrees, 35 to 45 minutes.

2 . Stage

Meanwhile, in a small saucepan with a lid, bring 2 cups water to a boil; season with salt and pepper. Add rice; return to a boil. Stir, and reduce heat to low. Cover, and simmer 18 to 20 minutes. Remove from heat, and scatter lime zest over rice. Cover pan, and let steam 5 to 10 minutes.

3 . Stage

Transfer chicken to a plate. Sprinkle lime juice over carrots (still on hot baking sheet); toss, scraping up and incorporating any browned bits. Fluff rice gently with a fork; serve with chicken and carrots.