Good Lifestyle

There is something about the smell of chicken roasting, potatoes and buttertern squash that make you nostalgic in the fall. It reminds you of crunchy autumn days, curled up with sweaters, sipping a cup of hot soup, and enjoying a tasty roast. This roast chicken with vegetables is naturallygluten free and low in calories.

This recipe was provided by Kristine Kidd, author ofGluten free of the week.

Made 4 servings

Ingredients

Chicken Pieces, 2 3/4-3 LB (1.25 kg-1.5 kg)
Olive oil, 3 tablespoons
Sweet paprika, 2 teaspoons
Coriander on the ground, 2 teaspoons
Cumin on the ground, 2 teaspoons
Red pepper flakes, 3/4 teaspoons
Zeste of lemon, grated from 1 large lemon
Kosher salt, 1 teaspoon, more than need
Black pepper freshly ground
Butternut squash pieces, 1 package (14-16 oz / 440-500 g)
Dingeling potatoes, 1 lb (500 g), half in the direction of length

How to do it

1. Position a rack in the center of the oven and preheat to 450 degrees F (230 degrees C). Tap dry chicken and place in a large bowl; Add 2 tablespoons oil and turn to the layer. In a small bowl, mix paprika, coriander, cumin, red pepper flakes and lemon zest. Set aside 1 tablespoon of the spice mixture for vegetables; Add the rest to the chicken. Add 1 teaspoon of salt and a generous amount of black pepper with chicken and turn to the berth. Organize the chicken, the skin of the skin, on half of a large leaf with flange.
2. Place the squash and potatoes in the same bowl. Add the rest of 1 tablespoon of olive oil, season slightly with salt and black pepper and mix. Add the reserved spice mixture and mix. Organize the vegetables on the second half of the pastry plate. Place it in the oven and roasted until chicken and vegetables are cooked, about 25 minutes.
3. Transfer chicken and vegetables to a heated tray or 4 heated plates and serve right away.

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