ROASTED CHICKEN & VEGGIES WITH LEMON HERB RICE

MAKES 4 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 45 MINUTES 5 cloves garlic, minced 2 tsp paprika 1¼ tsp salt 1 tsp ground cumin ½ tsp each cayenne pepper and ground coriander ½ cup olive oil 6 whole chicken legs (about 2.2 kg total) 2 red onions, cut in large wedges 1 454 g pkg mixed mini sweet peppers 1 sweet potato, scrubbed and cut in ½-inch thick rounds 2 lemons, halved 2 cups Big Batch White or Brown Rice (see recipes, left), warmed 1 tbsp lemon juice 1 tbsp finely chopped mint 1 tsp finely chopped thyme ½ cup Tzatziki (see recipe, right) (optional) Position racks in top and bottom thirds of oven; preheat to 425°F. In small bowl, stir together garlic, paprika, salt, cumin, cayenne pepper and coriander; whisk in oil.

Arrange 3 chicken legs, skin side up, along edges of each of 2 baking sheets. Arrange red onions, sweet peppers and sweet potato in even layer in centres of pans. Generously brush chicken with some of the oil mixture. Drizzle remaining oil mixture over vegetables; toss to coat. Add lemons to pans, cut side up.

Roast, switching and rotating pans halfway through, until juices run clear when chicken is pierced and vegetables are tender, 35 to 40 minutes. Squeeze lemons over chicken; discard lemon halves. Reserve 2 chicken legs and 2 cups roasted vegetables for Chicken & Cilantro Rice Burritos (see recipe below).

In bowl, stir together rice, lemon juice, mint and thyme; divide rice among 4 plates. Serve with remaining chicken and roasted vegetables. Top with Tzatziki (if using).

PER SERVING about 801 cal, 53 g pro, 44 g total fat (10 g sat. fat), 49 g carb (6 g dietary fibre, 11 g sugar), 168 mg chol, 664 mg sodium, 1,014 mg potassium. % RDI: 8% calcium, 31% iron, 113% vit A, 228% vit C, 23% folate.