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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g%
Prep Time
Cook Time
Total Time

15 min.

60 min.

75 min.



Spice Rubbed Roasted Chicken with Veggies

A less caloric roast chicken that mades a great soup with leftovers. 


3 lbs of skinless, chicken thighs
4 tablespoons vegetable oil
1 teaspoons salt
Freshly ground pepper to taste
1 tablespoon ground coriander
2 tablespoons cane vinegar
2 teaspoons honey
1 pound of root vegetables: parsnips, celery root, carrots, and potatoes cubed
3/4 pound small-to-medium red beets with fresh greens, peeled/cubed, reserve green leafy parts
1 medium red onion, peeled, cut long and narrow into thick strips
6 garlic cloves, unpeeled
1 orange (cut into wedges to serve)


1Set oven to 400°F. Use a large bowl to add chicken. Add vegetable oil, honey, and cane vinegar – toss to coat. Add vegetables and garlic cloves to the bowl and toss to coat. Season chicken and vegetables all over with all the dry spice ingredients. Using your hands, make sure to coat chicken and veggies all over.
2Lay all veggies first, then chicken to a large baking sheet, let come to room temperature (15 mins) add to the oven and roast for 50 minutes, Flip pieces of chicken and veggies at first 25 minutes.
3Once chicken and veggies are golden brown or fully cooked remove from oven.
4Take the beet leaves and wash and roughly chop the leaves. Add the greens to a heated pan with 1 tablespoon water and a pinch of salt and cook until wilted,(2-3 mins). Add greens on top of the chicken and roasted veggies. Taste and adjust seasoning. Serve with segments of orange