Simple Roast Chicken Legs, Cauli Mash and Rosemary Carrots

This meal is perfect for those cold winter nights and a great way to make a budget friendly meal appear rich and satisfying.

Ingredients for the chicken:
1 package chicken legs
2 tbsp melted butter or ghee
juice of 1 lemon
2 tsp. onion powder (aprox.)
salt and pepper to taste

First line a baking sheet with parchment paper.  Next arrange the chicken legs on the baking sheet.  Melt the butter brush evenly over each leg.  Next season the chicken with onion powder, salt and pepper and roast in a 375° oven for 50 minutes.  At the half-way point, take the chicken out of the oven, turn each of the legs and season the other side with the onion powder, salt and pepper.  Once you have about 5 minutes left of cooking time, squeeze the lemon juice over the chicken and return to the oven.

Ingredients for the cauliflower mash
1 head of cauliflower trimmed and cut into small florets
2 tbsp. butter or ghee
salt and pepper to taste

Steam the cauliflower for until tender but not to where it breaks apart- about 14 minutes. Drain the cauliflower well and blend in a food processor until perfectly smooth.  Using a very fine mesh sieve, begin straining out some of the excess liquid from the puree and set aside.  Once you've removed all of the excess liquid, remove the strained cauliflower to the food processor and add the butter, salt and pepper and blend for a minimum of 2 minutes.

Ingredients for the carrots
3 carrots
1 tbsp. butter
1 tsp. fresh chopped rosemary
1 clove garlic, minced or grated
salt and pepper to taste

Peel the carrots and slice them on the bias.  Steam them lightly and drain.  Add the butter and garlic to a pan set to medium heat. Once the butter melts add the carrots and saute.  Add the rosemary and season with salt and pepper.   Cook until the carrots are tender.