Indian Spiced Roasted Chicken and Vegetables has such an abundance of flavor! How amazing does this look? This could be prepped a day ahead of time and all you’ll need to do is throw it all on one pan and cook for 30 minutes. It makes a great meal to warm up for lunch if you are lucky enough to have leftovers! This recipe is just Indian Spiced Roasted Vegetables with a protein twist! However, I believe I halved the tomatoes and did not refrigerate them before cooking them in the oven. Here, I allowed the meat to marinate a bit in the seasoning before placing it in the oven. One of the best things is that this is all made in one pan. To clean up, just toss the foil and wash the pan!
Tumeric, responsible for the yellow hue, is an ingredient used in curry and is suggested to be helpful to one’s health. Along with cumin and a little bit of cayenne pepper, you create that tantalizing flavor. Of course, there’s a bit of salt and pepper, but not enough to detract from this Indian-inspired dish. I would recommend that you research these spices so you can infuse your mind the way that these will infuse your taste buds! Learning new things always has a positive impact on your brain, and with others whom you will meet and interact
Prep all the veggies and 2 batches of flavoring blend. Place vegetables in a Ziploc bag and pour one of the flavoring batches over the top. Close the bag and toss them until coated thoroughly.
Cut the chicken thighs into 1 inch strips. Place them in another Ziploc bag with the remaining seasoning blend. Massage seasoning into the meat to coat completely. Place both veggies and meat into the refrigerator for at least a couple of hours.
Layer veggies into a prepared and lined rimmed sheet pan. Distribute the chicken on top of the vegetables.
In a 350 degree preheated oven bake for approximately 30 minutes. Test the temperature of chicken to verify it’s done. It should read between 170-180 degrees.
Serve this Indian Spiced Roasted Chicken and Vegetables immediately and savor each bite.
Prep time:
Cook time:
Total time:
Serves: 6 servings
- 1 head cauliflower, cut into florets
- 1 pint grape tomatoes
- 1- 15 oz. can chick peas, drained and rinsed
- 5 boneless chicken thighs
- [b]Seasoned Coating: MAKE 2 SEPARATE BATCHES!
- (one for veggies, one for chicken)[/b]
- 3 T. extra virgin olive oil
- 3 cloves of garlic
- 2 t. cumin
- 1 t. tumeric
- ½ t. cayenne
- ½ t. salt
- ½ t. pepper
- Preheat oven to 350 degrees.
- Rinse vegetables
- Trim cauliflower and cut into florets
- Cut tomatoes into quarters.
- Rinse and drain chick peas.
- Whisk together, minced garlic, spices and olive oil in a large bowl.
- Add in the prepared veggies and toss until coated thoroughly.
- Lay in a single layer on a baking sheet lined with non-stick foil or foil sprayed with non-stick spray.
- Bake for about 25-30 minutes.
- While still hot, sprinkle with lime juice and cilantro to your liking.
