One Pot Cumin Chicken

As much as I enjoy good food and cooking, I need easy dishes that simplify my to do list on busy nights. With the school year around the corner I’m stocking up on recipes like this One Pot Cumin Chicken that can be prepped ahead of time, put on the table when I’m busy and distracted plus result in minimal clean up!

Ya’ll, the beginning of a new school year is just around the corner.

My munchkin is headed into the second grade and his school is still on the early start rotation for our district at 7:30 am. That makes for early mornings, early bed times and, often, a lot to cram into the evening. On top of that adjustment, we’ve hit the age of evening sports practices and activities.

So I’m taking advantage of the fact that I still have time to test recipes to find some new make ahead and one pot options. This recipe, adapted from Danielle Walker’s Meals Made Simple, is exactly what I was working for. It can be prepped up to 2 days ahead of time, frozen or simply thrown together and tossed in the oven. It was a hit with both my son and my husband, plus left us with plenty of leftovers! In addition to being school night friendly, I’d happily opt for this recipe to feed friends or family when they come over for dinner. Served on a pretty platter (or straight from my gorgeous Le Creuset wide dutch oven), it makes a perfect alternative to more typical roast chicken recipes.

I made this with both a quartered whole chicken and chicken thighs. Unless I find a whole chicken or quartered chicken on sale, I’ll use bone in chicken thighs when I make this dish. The portions are perfect (my husband eats two, my son and I eat 1 each) and it cooks quicker.

Ingredients

3 tbsp Avocado Oil, divided

1 tbsp paprika

1 1/2 tbsp cumin

Juice of 1 lemon

1 tsp sea salt

black pepper

1 tsp oregano

4 cloves garlic, finely chopped

2 tbsp honey balsamic vinegar (or any light vinegar like white wine vinegar)

1 quartered whole chicken or 6-8 bone in chicken thighs

3 medium sweet potatoes, peeled and chopped

2 small onions, roughly chopped

1 lb fresh Brussels sprouts, quartered

salt & pepper, to taste

1 lemon, sliced (optional, include if you enjoy a strong lemon taste)

Method

1. Preheat oven to 425 degrees.
2. In a large bowl or gallon freezer bag, combine 1 tbsp Avocado oil, paprika, cumin, lemon juice, salt, pepper, oregano, garlic and vinegar.
3. Add chicken to spice mix and toss until chicken is thoroughly coated.
4. In an oven safe pan or dish, combine sweet potatoes, onions and Brussels sprouts . Drizzle with remaining oil and season with salt and pepper.
5. For quartered chicken, arrange chicken on top, skin side down and top with lemon slices if desired. Roast for 20 minutes, then flip chicken. Cook for another 20 minutes or until legs reach 160 degrees with a meat thermometer. Remove legs & wings and let breasts cook for another 15 minutes or until it reaches 160 degrees.
6. For bone in thighs, place thighs skin side up  and top with lemon slices. Roast for 35 minutes or until it reaches 160 degrees with a meat thermometer.