This is my fall-back recipe when I want a hearty, flavorful meal that isn't a big production to prepare. It's ideal for a weeknight supper or stress-free weekend gathering. I recall the first time I prepared it - my friend Sarah just loved it. She's notoriously finicky, so that says something!
I love the way the cumin adds to the chicken and veggies that beautiful warmth and richness of flavor. And then the slightly blackened veggies add this incredible smoky sweetness that just complements so well the homely chicken. And to top it off, it's a one-panner, so less mess to clean up afterward—always a winner in my books!
Required Equipments
- Large roasting pan
- Mixing bowls
- Whisk
- Wooden spoon
- Sharp knife
- Cutting board
Cumin Roasted Chicken with Charred Vegetables: Frequently Asked Questions
Cumin Roasted Chicken with Charred Vegetables
This recipe for cumin-roasted chicken with charred vegetables is a simple yet flavorful dish that's perfect for a weeknight dinner or a casual get-together. The combination of warm spices and slightly charred vegetables creates a truly unforgettable meal.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 45 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). This is crucial for getting that perfectly roasted chicken and those beautifully charred veggies.
- Wash and prep your veggies: Give your carrots, potatoes, and onions a good scrub. Then, chop them into roughly 1-inch pieces. Don't worry about being too precise—rustic is in!
- Pat the chicken dry: Grab those chicken thighs and pat them dry with paper towels. This helps them crisp up nicely in the oven.
- Season generously: In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, 1 tablespoon of cumin (or more, if you're a cumin fiend like me!), salt, and pepper. Seriously, don't be shy with the seasoning!
- Prepare the chicken: In a separate bowl, mix 1 tablespoon of olive oil, 1 teaspoon of cumin, salt, and pepper. Rub this mixture all over your chicken thighs. Get in those crevices!
- Assemble and roast: Arrange the seasoned vegetables in a single layer in your roasting pan. Nestle the chicken thighs on top of the vegetables. This is where the magic happens; the chicken flavors the vegetables, and vice versa!
- Roast for 45-55 minutes: Pop the pan into your preheated oven and let it roast until the chicken is cooked through and the juices run clear when pierced with a fork. The vegetables should be tender and slightly charred.
- Rest and serve: Once the chicken is cooked, remove it from the oven and let it rest for about 10 minutes before serving. This allows the juices to redistribute, making for a more tender and flavorful chicken. Serve immediately and enjoy!
📝 Notes
- For extra flavor, try adding a sprinkle of paprika or chili powder along with the cumin.
- Feel free to adjust the amount of cumin to your liking.
- If using smaller chicken pieces, reduce cooking time accordingly.
🍎 Nutrition
Calories: 450kcal
Protein: 35g
Fat: 25g
Carbohydrates: 30g
Fiber: 5g
Calcium: 20mg
