Rainbow Chicken

As most of you know, I have been a total slacker when it comes to this blog...

Last week a friend of mine (a really good friend of mine) that shares the same passion for cooking & food as I do, gave me the idea to start blogging the new recipes that I try.

With my new found love for Pinterest and the amazing recipes that I find on there, I thought... "Why not?!" This will certainly get my mind going and my fingers typing again AND maybe open doors to different blog topics as well.

So, with that being said...

Here is my first foodie blog (with pictures!)

I hope you enjoy!

I found this recipe via Pinterest, which took me to the blog, "Kitchen Parade" and this is where I stumbled upon the recipe for "Rainbow Chicken."

Mmmm! Doesn't this look so good?!

I can actually smell and taste this meal just by looking at the picture!

If you like vegetables and if you like chicken, then you will love this meal.... I promise!

The hardest part about this recipe would be cutting up all of the veggies (and that isn't even that hard, just a pain in the ass for those who are unpatient ;)

Prep Time: 25 minutes (again, it's just the cutting, chopping, and peeling!)

Cook Time: About an hour

Serves: 4

Let's start with the ingredients

Here is what you will need:

Spice Rub:

• 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

(don't pay attention to the bananas (there are no bananas in this recipe) OR the blurriness of this picture!)

• 1-1/4 pound chicken thighs or legs, bone-in, skins off or on

• 1 potato, skin on, diced small
• 1 sweet potato, peeled, diced small
• 1 medium onion, cut into lengths
• 1 bell pepper, cut into lengths
• 1 zucchini, cut into chunks
• 2 carrots, peeled and cut into chunks
• 1 lemon, sliced thin cross-wise

If you are picky ;) or don't like certain veggies... just omit them or replace them with ones you do enjoy!!

First things first... Prepare your vegetables!!

For some, this would be a given but there have been many times where I skip the preparations that are given in the ingredients (the measuring, dicing, mincing, peeling) and then when it comes time for that item in the recipe itself... I have to hurry like a fool and prepare it before something boils over or burns!

Take a second and look at all those beautiful vegetables, would you please?!

They are worth all the trouble!

Preheat your oven to 425F.

Mix the spice rub ingredients in a large bowl

(And by large bowl... they mean larger then this orange one I decided to use)

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.

(as shown in the background of another blurry picture!! geh! I am learning.)

Drop the vegetable into the remaining spice rub (there won't be a lot, but it will be just enough!), give it all a stir and then scatter over the top of the chicken. Top with lemon slices.

*Okay, I didn't think there was enough spice rub left and I added another dash of everything into the bowl.

And this is where a larger bowl would have been helpful, those vegetables were practically over flowing!

Yum! Yum! Yum!

Cover and bake for 45 minutes (add up to 20 minutes longer if using a baking dish covered with foil) or until no pink remains in the chicken pieces. Let rest for 5 minutes...

Serve and enjoy!