Saturday, May 4, 2013

Rainbow Chicken

I pinned this last weekend, made it a day a later, and I know I'll be making it again.  There are four reasons this is a great recipe: 1) Easy - not necessarily quick though, because there are lots of veggies to cut.  2) Super flavorful.  3) Healthy.  4) It's all in a one dish...What more could you want in a recipe? 

Rainbow Chicken
Spice Rub
2 teaspoons sweet or smoked paprika
1 teaspoon cumin
1 teaspoon kosher salt 
1/2 teaspoon black pepper 
1 tablespoon white wine vinegar 
1 teaspoon olive oil 
2 cloves garlic, minced

1-1/4 pound chicken thighs or legs, bone-in, skins off or on*
1 potato, skin on, diced small 
1 sweet potato, peeled, diced small 
1 medium onion, cut into lengths 
1 bell pepper, cut into lengths 
1 zucchini, cut into chunks 
2 carrots, peeled and cut into chunks 
1 lemon, sliced thin cross-wise

Preheat your oven to 425F. 

Mix the spice rub ingredients in a large bowl. 

Rinse the chicken pieces under running water, pat dry with paper towels, then drop into the Spice Rub and turn to coat.

Arrange the chicken in a single layer in an oven-safe skillet or casserole dish. 

Drop the vegetable into the remaining spice rub (there won't be a lot, but it will be just enough!), give it all a stir and then scatter over the top of the chicken. Top with lemon slices.

Cover and bake for 45 minutes (add up to 20 minutes longer if using a baking dish covered with foil) or until no pink remains in the chicken pieces. Let rest for 5 minutes.

*Mine were boneless, but it didn't seem to matter.


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