One Pan Persian-Spiced Chicken
- 4 cups Spiralized Vegetables Or you can substitute cubed squash, potato, sweet potato, carrots, onions, peppers, or a mixture of all
- 1 1/2 tsp 1 1/2 teaspoons kosher salt, divided
- 1/2 lb Red onion, peeled, sliced into 1/4" slices
- 1 tsp Ground turmeric
- 2 tsp Ground cumin
- 1 tsp Ground allspice
- 1/4 tsp Cayenne pepper
- 4 4 Chicken breasts, boneless with skin on
- 4 tbsp Olive oil, divided
- 1/4 cup Coarsely chopped dill for garnish
- 1/4 cup Coarsely chopped mint for garnish
- Yogurt sauce See below
Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
Combine Turmeric, Salt, Allspice, Cumin and Cayenne in a bowl.
Place the onion slices on the baking sheet and arrange chicken on top. Brush with olive oil. Sprinkle with half the spice mixture. Bake for 10-15 minutes to get them started. The time will depend on how big the breasts are.
When breasts are about half cooked, scoot them with the onions, to one end of baking sheet. Baste with juices in the pan and add the vegetables to the other end. Spray with cooking spray, or add 2 tsp of oil to them and mix them around. Sprinkle with rest of spice mixture.
Bake for 10 minutes, stir around vegetables, and bake another 5-10 minutes or until the vege's are al dente. If you over cook them, they'll fall apart. If you're using cubed vegetables, this may take longer depending on the type of vege and how big you cut them up.
Make sure the chicken is cooked though. If it needs more time, just remove the vege's to a plate and keep them warm. Return the chicken to the oven until it is done.
Serve with fresh herbs and yogurt sauce. A green salad or cut up fruit such as orange, is good on the side too!
If you don't have allspice, turmeric, cumin and cayenne, you can substitute any of my spice blends. Hawaiij, Advieh, Baharat, Ras al Hanout, use your imagination!
I like serving these types of dishes with a spicy or lemony yogurt sauce, or Ranch dip. Just add some hot sauce, lemon juice, salt and pepper to yogurt. If you want, fresh herbs brighten the flavors too! This cools the spices in the dish.
You can use skinless chicken, just coat it well with oil before sprinkling with spices. If you don't want to fuss with all the steps, just cut up your chicken into bite size pieces, and scatter them over the vegetables. This should bake up all together in about 20 minutes tops! Stir everything half way through. Make It Your Way!