5 from 1 vote
chai marinated chicken on a bed of roasted vegetables on a white platter
Chai Marinated Chicken with Roasted Fall Vegetables
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

I love fall and all the delicious recipes that seem to burst with flavor this time of year.  My fall inspired Chai marinated chicken with roasted vegetables is the perfect comfort food for your family's dinner table.

Course: Entree
Cuisine: American
Keyword: Chai marinade, chicken recipe, roasted vegetables
Servings: 4
Calories: 799 kcal
Author: Chef Dennis Littley
Ingredients
  • 1 1/2 lb chicken thighs, skin on / bone in
  • 1 1/2 lb chicken legs, skin on
  • 1 large sweet potato peeled and cut into chunks
  • 2 cups butternut squash peeled and cut into chunks
  • 1 1/2 cups Brussels sprouts cleaned and trimmed
  • 3 medium carrots peeled and cut on bias
  • 1 1/2 cups pearl onions peeled and ends cut off
  • 8 ounces mushroom caps washed
  • 2 tablespoons olive oil
  • sea salt and black pepper to taste
For marinade
  • 3/4 cup Oregon Chai Tea Latte Concentrate
  • 1 1/2 tablespoons brown sugar
  • 1 1/2 tablespoons chopped garlic
  • 2 tablespoons chopped red onion
  • 2 tablespoons basil chiffonade
  • 1 tablespoon cracked black pepper
  • 1 tablespoon kosher salt
Chai Glaze
  • 2 tablespoons Oregon Chai Tea Latte Concentrate
  • 2 tablespoons honey
  • 2 tablespoons dark soy sauce
  • 1 tablespoon Dijon mustard
Assembly
  • 2 tablespoons scallions for garnish
Instructions
Marinade
  1. Combine all ingredients for marinade and add to bowl with chicken.  Mix chicken in the ingredients until they have been fully immersed into the marinade.  Cover the bowl and place in the refrigerator overnight (12-24 hours)

Glaze
  1. Mix all the ingredients together for the glaze, blending until they are fully incorporated.  Set aside till needed.

Cooking Instructions
  1. Preheat oven to 375 degrees F.

  2. Remove chicken from marinade and place on baking dish.  Add some of the marinade to the dish, discarding the remainder.

  3. In a large bowl, add all of the cut vegetables, oil and sea salt and black pepper. Mix thoroughly and place on a baking sheet.

  4. Place both pans in the oven and roast for 20 minutes. 

  5. After 20 minutes, remove the chicken from the oven to add the glaze. Brush glaze on the chicken pieces using a pastry brush.  Repeat this process again in 7-10 minutes, adding a second coating of glaze and increase the oven to the broil setting. Remove the vegetables at this time.

  6. As you begin to assemble the dish, keep an eye on the chicken to ensure it does not burn.  Remove the chicken from the oven

  7. Remove the chicken from the oven when finished and/or the chicken has reached an internal temperature of 165 degrees F.

Assembly
  1. Place the vegetables on a large serving platter.  Add chicken to the top of the vegetables and garnish with scallions.

  2. Serve and enjoy!

Nutrition Facts
Chai Marinated Chicken with Roasted Fall Vegetables
Amount Per Serving
Calories 799 Calories from Fat 459
% Daily Value*
Total Fat 51g 78%
Saturated Fat 12g 60%
Cholesterol 256mg 85%
Sodium 2555mg 106%
Potassium 1336mg 38%
Total Carbohydrates 37g 12%
Dietary Fiber 6g 24%
Sugars 19g
Protein 48g 96%
Vitamin A 313.7%
Vitamin C 57.9%
Calcium 10.8%
Iron 20.5%
* Percent Daily Values are based on a 2000 calorie diet.