Middle Eastern Chicken with Roasted Vegetables

Enjoy!

For the chicken:

• 1 whole chicken (or chicken drumsticks, thighs)

Spice Mix

• 1 tsp cumin
• 1 tsp paprika
• 1 tsp turmeric
• 1 tsp nutmeg
• 1 tsp cinnamon
• 1 tsp allspice
• 1 tsp salt
• 1 tsp pepper
• 30 ml olive oil

For the roasted vegetables:

• 2 carrots
• 2 parsnips
• 1/4 celery
• 1 large beetroot

Instructions

• Mix all the spices together.
• Cut the chicken along the middle of the breast and open the chicken in a pan, then season well on all sides with the spice mixture.
• Cover the pan with foil and refrigerate for 1-2 hours or even longer to allow the chicken to absorb well the flavor from the spice mixture.
• Clean and cut the vegetables into large pieces and cook them with the chicken.
• Place the tray with the chicken and vegetables in the oven heated to 180 °C (356 °F), drizzle with olive oil and cook for about 1-1.5 hours.

Notes

Related: Homemade Moroccan Spice Blend Related: Turkish Chicken Wings with Vegetables Couscous

Related: Roasted Mexican Chicken Related: Marinated Chicken Drumsticks with Honey, Garlic & Soy Sauce