Roast Chicken and Vegetables with Fall Spices

WILLIAMS SONOMA - TASTE(1)
mepscat: "It turned out well. I halved the red pepper, repl…" Read More
11Ingredients
55Minutes
970Calories

Ingredients

US|METRIC
  • 3 pounds chicken pieces (1.25 kg.-1.5 kg.)
  • 3 tablespoons olive oil
  • 2 teaspoons sweet paprika
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 3/4 teaspoon red pepper flakes
  • 1 lemon (large)
  • 1 teaspoon kosher salt (plus more as needed)
  • ground black pepper (Freshly)
  • 16 ounces butternut squash (pieces)
  • 1 pound fingerling potatoes (halved lengthwise)
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    NutritionView More

    970Calories
    Sodium35% DV850mg
    Fat95% DV62g
    Protein135% DV69g
    Carbs12% DV36g
    Fiber28% DV7g
    Calories970Calories from Fat560
    % DAILY VALUE
    Total Fat62g95%
    Saturated Fat15g75%
    Trans Fat
    Cholesterol255mg85%
    Sodium850mg35%
    Potassium1610mg46%
    Protein69g135%
    Calories from Fat560
    % DAILY VALUE
    Total Carbohydrate36g12%
    Dietary Fiber7g28%
    Sugars4g8%
    Vitamin A270%
    Vitamin C130%
    Calcium15%
    Iron40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    mepscat a year ago
    It turned out well. I halved the red pepper, replaced the fingerling potatoes with diced Yukon gold potatoes (1/3 the price!) and replaced 1/3 of the paprika with smoked paprika.

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