In honor of National "Find a Rainbow Day" why not serve up Rainbow Chicken for dinner?
- 2 teaspoons sweet or smoked paprika
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon white wine vinegar (I only had red wine vinegar... don't be afraid to improvise!!)
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 1 potato, skin on
- 1 sweet potato
- 1 medium onion
- 1 bell pepper
- 1 zucchini
- 2 carrots
- 1 lemon, sliced thin cross-wise
- 1-1/4 pound chicken thighs or legs
Prep Time: 25 minutes
Cook Time: 1 Hour
Preheat oven to 450◦F. The first part is the hardest, chopping all the vegetables (feel free to take out or change any of these vegetables). Dice the potatoes (with the skin still on) into small chunks. Peel and dice the sweet potato and carrots into chunks. Cut the onion, bell pepper, and zucchini. Slice (cross-wise) the lemon.
After all of your fresh produce is cut mix all of the spice rubs ingredients in a large bowl. Rinse the chicken pieces under running water, pat dry with paper towels, then drop into the Spice Rub and turn to coat. Arrange the chicken in a single layer in an oven-safe skillet or casserole dish. Drop the vegetables into the remaining spice rub, give it all a stir and then scatter over the top of the chicken. Top with lemon slices. Cover and bake for 45 minutes.
Recipe from: Bricelife-gabrielle