Spiced chicken with roasted vegetablesJennifer Stamper

An herbal yogurt marinade tenderizes the chicken thighs. Cooked with colourful carrots and beets it’s a hearty autumn meal.

Yield: Serves 4–6 


6 green cardamom pods
1 tsp. coriander seeds
1 tsp. salt
1 tsp. ground cumin
3 cloves garlic, minced
½ cup 2% plain yogurt
2 tsp. grated ginger
8 pieces bone-in chicken thighs, skin on
Fresh cilantro, roughly chopped for garnish
4 carrots, peeled and halved
4 parsnips, peeled and quartered
4 beets, peeled and cut into even-sized chunks
Olive oil
Salt and cracked pepper


With a mortar and pestle or with the back of a heavy knife, crush the cardamom pods and coriander seeds. Place in a small bowl and add the salt, cumin, garlic and olive oil. Mash together to form a paste. Stir in the yogurt and ginger. In a medium baking dish place the chicken pieces and cover with yogurt, rubbing the marinade all over and under the skin.

Marinade for at least 3 hours in the refrigerator. Bring to room temperature, out of the fridge, at least 30 minutes before roasting. Preheat oven to 425°F.

In another medium-sized roasting pan, place the vegetables and drizzle with olive oil; season generously with salt and cracked pepper. Place the chicken on the top rack of oven and the vegetables on the middle rack. Roast for 35–40 minutes. Garnish with chopped cilantro.

Did you know?

With an approximate cooking time of 54–59 minutes (including 19 minutes to preheat the oven), the amount of energy it takes to bake this dish in an electric oven at 425°F is estimated to be 1.5 kWh at a cost of 14 cents.