Inspired by the Roasted Spiced-Rubbed Turkey Breasts that we had last Thanksgiving, today I’m making Roasted Spice-Rubbed Chicken and Veggies. It’s the quickest thing I can prepare tonight on the week night and hopefully there will be some leftover for lunch tomorrow. It’s super simple and THANKS to Trader Joe’s for the already peeled baby carrots! This is so yummy, and I promise you it is not one of those boring roasted chicken recipes.
The chicken turned out so juicy with crispy skins. The veggies were so flavorful and cooked perfectly, meaning they were not mushy, if you know what I mean. 🙂 My husband went for a second plate if you don’t believe me.
Oh and news flash, we have decided to move from the midwest to TX, y’all. See what I did there, I’m learning my third language ha!. So that’s my excuse why I have been away from my blog for a little bit. Getting ourselves situated in the new house and of course new kitchen… which I love so much. It’s bigger than our old house for sure. I had to play around with the lighting and such so hope the pictures turn out o.k. If not, oh well, I’ll get the hang of it. ha ha
Let’s cook some food!
Preheat oven to 400°F.
In a mixing bowl, combine all the ingredients for spice rub. Lightly coat the chicken with the oil, then coat with the spice rub evenly all over. You may have some left so keep it in an air tight container, it’s great for so many things.
In a large cast iron skillet
Place the chicken on top of the veggies.
Roast for 40-45 minutes, until the internal temperature of 165˚F. Invest in a meat thermometer
Remove the chicken from the oven and let rest for 5 minutes before serving with super flavorful veggies.
Hope you give this Roasted Spice-Rubbed Chicken and Veggies recipe a try and hope your have a wonderful day. XO
- For the spice rub:
- ½ tablespoon paprika (about 1 teaspoon)
- ½ tablespoon chili powder (about 1 teaspoon)
- ¼ tablespoon cumin (about ½ teaspoon)
- ¼ tablespoon cayenne pepper (about ½ teaspoon)
- ¼ tablespoon salt (about ½ teaspoon)
- ¼ tablespoon garlic powder (about ½ teaspoon)
- 2 tablespoons brown sugar
- For the chicken and veggies:
- 4 chicken breasts or thighs (bone-in, skin-on)
- 2 tablespoons vegetable oil
- ½ lb. whole baby carrots (peeled)
- 1 onion, quartered
- ½ lb. small potatoes, quartered
- Preheat oven to 400°F.
- In a mixing bowl, combine all the ingredients for spice rub. Lightly coat the chicken with the oil, then coat with the spice rub evenly all over.
- In a large cast iron or baking sheet, place carrots, onion, potatoes. Place the chicken on top of the vegetables.
- Roast for 40-45 minutes, until the internal temperature of 165˚F. Remove the chicken from the oven and let rest for 5 minutes before serving with super flavorful veggies.
Leave a Reply