Rustic Smoky Glazed Chicken and Veggie Bake
Ingredients
- 2 tsp smoked paprika
- 2 tsp ground cumin
- Kosher salt
- Pepper
- 1 lb small potatoes, halved
- 8 oz carrots, cut into pieces
- 4 oz Brussels sprouts, trimmed and halved
- 1 small onion, chopped
- 2 Tbsp plus 2 tsp olive oil, divided
- 4 oz mushrooms, trimmed and halved
- 4 oz asparagus, trimmed and cut into 1-in. pieces
- 4 oz green or wax beans, trimmed
- 1½ lb chicken thighs and drumsticks
- Chopped parsley and lemon to serve
Instructions
- Heat oven to 450°F. Make rub: Combine paprika, cumin and 1⁄2 tsp. pepper. On large rimmed baking sheet, toss potatoes, carrots, Brussels sprouts and onion with 2 Tbsp oil, one-third of spice rub and 1⁄2 tsp salt. Roast 10 minutes.
- On another baking sheet, toss mushrooms, asparagus and green beans with 2 tsp oil and one-third of spice rub and ¼ tsp salt. Push to one side of pan. On other side, arrange chicken pieces and sprinkle with remaining rub and ¼ tsp salt.
- Roast both pans until chicken is cooked and vegetables are tender, 25 to 35 minutes (transferring, vegetables or chicken from pan to platter as they are cooked). Sprinkle with chopped parsley and squeeze of lemon just before serving.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
270
|
270
|
| Fat (g) | 13 | 13 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 18 | 18 |
| Carb (g) | 23 | 23 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 440 | 440 |
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