Preheat oven to 425F.
Grind the cardamon seeds with the salt. Crush garlic into the mixture and mash to a paste. Whisk in honey, lemon juice, oil, remaining spices, and pepper.
Put all the fresh vegetables (except zucchini) in an oiled roasting pan or shallow casserole, add half the spice mixture and toss until well coated. Add tomatoes and broth and stir. Coat chicken with remaining spice mixture and arrange breast side up on top of the vegetables in the pan.
Cover pan and roast in the oven for 40 minutes. Uncover and add zucchini. Leave the cover off and roast for another 20 minutes.
Sprinkle with chopped parsley, cilantro and mint if desired. Serve with rice or couscous.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1109g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 186 (33%)|
|Amt Per Serving||% DV|
|Total Fat 20.6g||28 %|
|Saturated Fat 5.3g||27 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 84mg||26 %|
|Sodium 877.3mg||30 %|
|Potassium 2440.5mg||64 %|
|Total Carbohydrate 73.1g||22 %|
|Dietary Fiber 15.1g||61 %|
|Sugars, other 58g|
|Protein 30.2g||43 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 565
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Try BigOven Pro for Free for 30 days.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, menu plans and more!
What would you serve with this? Link in another recipe
Valerie411So good! The recipe serves more like 6-7, not 2, but the roasted veggies made for great leftovers2y ago
kirstnDelicious. I used a whole chicken so it took like 2.5 hours (at higher temperature even - 240*C). I used rutabaga but it took the longest to cook! 1" pieces seems too big so next time I'll cut the rutabaga smaller. Great with brown basmati rice. I love the sweet and spicy flavour with the honey and cayenne. Delish!3y ago
vryunikAbsolutely delicious, the aroma wafting through the house was heavenly3y ago
lucretiacmtMy life is now complete. So good and easy to make. The spices make my brain happy too. Rather euphoric. Thank you! I didn't have zucchini or turnips so I used celery and white sweet potatoes. Didn't need rice.3y ago
susanjmWine match - Italian white, Falaghina dei Campi Flegrei4y ago
ChefDoTellI tried making this dish today and it was excellent! I added black olives, but that was me. Highly recommended!!5y ago
LobsterdickThis meal has become a favorite in my home. It is easy to make and it tastes and smells wonderful. Not to mention it's pretty healthy also. Thanks for the excellent recipe5y ago
susanjmI think the wateriness is due to the zucchini. I've made it once without and it wasn't nearly as much of a problem. I think next time I might salt the zucchini and let it drain for a while before I add it. I might also leave the juice from the tomatoes out.10y ago
stevemurReally terrific flavor, and the aroma it gave off during the hour-long cooking process was half the benefit of this great recipe. Mother in law really enjoyed it, served with couscous-with-golden-raisins-and-cinnamon, and a nice California Pinot Noir. Made a really great meal that I'm sure to try again. (Only self-comment for next time is to try to find some way to thicken the sauce once it's finished. The broth and tomatoes thinned the sauce out to more of a broth than I wanted on this particular occasion, but don't let that keep you from trying it -- it's delicious!)10y ago