Name: Roast Chicken and Vegetables with Fall Spices
Yield: Makes 4 Servings
Ingredients: Kosher salt, 1 teaspoon, plus more as needed; Freshly ground black pepper; Lemon zest, grated from 1 large lemon; Butternut squash pieces, 1 package (14–16 oz/440–500 g); Fingerling potatoes, 1 lb (500 g), halved lengthwise; Chicken pieces, 2¾–3 lb (1.25 kg–1.5 kg); Olive oil, 3 tablespoons; Ground cumin, 2 teaspoons; Red pepper flakes, ¾ teaspoon; Sweet paprika, 2 teaspoons; Ground coriander, 2 teaspoons

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

By roasting pieces at a high temperature in place of a whole bird, I have my favorite fall meal in about 30 minutes. Lettuce tossed with mustard vinaigrette makes a refreshing counterpoint to the dish’s richness.

Ingredients

Chicken pieces, 2¾–3 lb (1.25 kg–1.5 kg)
Olive oil

Method

Position a rack in the center of the oven, and preheat to 450°F (230°C). Pat the chicken dry, and place in a large bowl; add 2 tablespoons of the oil and turn to coa

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Roast Chicken and Vegetables with Fall Spices

Ingredients

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