This chicken dinner is darn good and all about the spiced life! End of discussion.
Fall Spiced Chicken
4 skin-on chicken thighs (Sub: legs or breasts)
1 ½ tsp salt 1 ¼ tsp ground cinnamon
1 ¼ tsp ground white pepper (sub: black pepper)
1 ¼ tsp smoked paprika (sub: sweet paprika)
1 TBS orange lemon zest
2 TBS orange, juiced
2 sprigs, fresh thyme (sub: dried thyme)
3 cloves garlic
1 TBS extra virgin olive oil
Maple Glazed Vegetables
3-4 cups. Brussels sprouts, halved
1 large carrot, chopped
½ red onion, chopped
2 cloves garlic, quartered
2 TBS maple syrup (sub: dark agave nectar)
½ TBS extra virgin olive oil
2 tsp fresh thyme leaves (sub: dried thyme)
2 tsp salt
1 tsp white pepper (sub: black pepper)
*optional 2 oz. bacon pieces
Pre-heat oven to 385 degrees
In a small mixing bowl, whisk spices and lemon zest together with salt and pepper.
Place clean, dried chicken pieces on a plate or prepping board. Sprinkle seasoning mix generously on both sides. Use your fingers to work underneath the skin. Allow to sit for 10-15 minutes.
In a large mixing bowl, combine all of the ingredients for the maple roasted vegetables. Use your hands to mix and cover all of the veggies evenly. Set aside.
Place chicken skin-side down in a cool, large skillet or Dutch oven. Sear for 3-4 minutes, or until the chicken becomes a rich and golden brown color. Flip chicken over and repeat.
Remove chicken from heat and place on a large rimmed roasting pan. NOTE: If you are using a large oven-proof skillet, you can skip this part, and just add veggies to the skillet.
Spoon chicken juices over the chicken pieces, then surround with veggies around and in-between the chicken pieces. Squeeze juice from the orange over, as well.
Place in oven, uncovered, for an additional 20-25 minutes, or until veggies are golden browned and slightly tender. Chicken juices should run clear.
Server hot with orange wedges and salad or over rice! Enjoy!