Step 2

Heat oven to 425°F.

Step 3

Clean vegetables and cut into equal sizes to assure uniform cooking. Place in a large bowl.

Step 4

Cut thighs in two. Add to the bowl of vegetables.

Step 5

Grind spices and mix with salt. Melt the fat until liquid.

Step 6

Sprinkle the spice blend and salt on the vegetables and chicken. Mix well. Pour on the melted fat and mix once more.

Step 7

Place on a sheet pan or two and put in the oven.

Step 8

Roast for 30 minutes and pivot the sheet pan so that it cooks evenly. Reduce to 375°F and cook for another half hour. Serve.