Stage: 
Prepare the meal

Roasting

High heat works only if the system stays dry and uncrowded.

At 400°F:

  • Chicken thighs: ~30–35 min
  • Potatoes (thick chunks): ~30–40 min
  • Zucchini: last 12–15 min

👉 Everything lands together without casualties

Overview

A one-pan roast with boneless chicken thighs, onion, red pepper, seasoned with warm spices including garam masala. Serve with rice cooked in chicken broth, yogurt, lemon, and fresh cilantro.

Ingredients

Main

  • 2 bone-in, seasoned chicken thighs
  • 1 onion, cut into wedges
  • 1 green pepper, cut into strips or chunks
  • 1 jalapeño, sliced
  • 3-4 small potatoes, cut into thick half-moons or thick chunks
  • 2 small zucchini (optional) 
  • 1 to 2 tablespoons oil

Spices

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1 teaspoon paprika or chili powder
  • 1/2 to 1 teaspoon garam masala
  • Salt, to taste
  • Black pepper, to taste

Optional Finish

  • Lemon wedges
  • Fresh cilantro, chopped
  • Plain yogurt

Method

  1. Preheat the oven to 400°F (205°C).
  2. Combine seasonings: cumin, coriander, turmeric, paprika or chili powder, and half of the garam masala in a small dish. 
  3. Place the onion, green pepper, jalapeño, and potatoes in a roasting tray or baking dish. Mix with seasonings. 
  4. Place veggie and seasonings on the roasting tray and place in oven for 10 minutes or so.
  5. Rub the chicken thighs with a little oil, salt, pepper, and the remaining garam masala. 

  6. Chicken → add after 10 minutes

    Zucchini → add later (last ~12–15 min)

  7. Roast for 40 minutes total 

Finish with a squeeze of lemon and fresh cilantro or parsley if available

Serving Ideas

 

Ready