Yummy Chicken, Awesome Husband

Shawn made me the yummiest dinner for my birthday. He found the recipe, went shopping, and even did the clean-up. The chicken he made was really good, and it was really easy to make (I watched). So here is the recipe:

Chicken with Carrots and Cauliflower

Ingredients

Serves 4

• 1 pound (4 cups) carrots, peeled and cut into 1 1/2-to-2-inch chunks
• 1 pound cauliflower, cut into medium-size florets
• 1 1/2 teaspoons ground coriander
• 3/4 teaspoon ground cumin
• Coarse salt and freshly ground pepper
• 4 whole chicken legs, skin-on (about 12 ounces each)
• 1 tablespoon fresh lemon juice

Directions

1. Preheat oven to 475 degrees. In an 11-by-15-by-2 3/4-inch roasting pan, combine carrots, cauliflower, 1 teaspoon coriander, 1/2 teaspoon cumin, 3/4 teaspoon salt, and 1/2 teaspoon pepper; arrange around sides of pan.
2. Place chicken legs along center of pan, and sprinkle with remaining 1/2 teaspoon coriander and 1/4 teaspoon cumin; season generously with salt and pepper.
3. Roast, stirring vegetables once, until chicken is well browned and crispy and an instant-read thermometer inserted in a thigh (without touching bone) registers 180 degrees, 40 to 45 minutes. Transfer chicken to a platter, and let rest for 5 minutes.

Meanwhile, add lemon juice to pan; with a wooden spoon, stir and scrape up drippings, mixing with vegetables. Serve.