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?
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.