Maharajah Chicken and Roasted Veggies

It's not secret that I've come to love curry (e.g. my take on Chicken Curry Soup). When Seasonality Spices reached out to me to test one of their newly launched spice blends, I was thrilled to explore their products. Seasonality Spices boasts ingredients from the source that are 100% vegan, all natural and fair-trade. The blends are created to invoke passion and inspire creativity. 

The spice I was sent is the Maharajah spice. From what I can find, this blend contains cinnamon, cardamom, Persian saffron and tumeric. I'm sure there are others spices included, but I could not find these listed on the sample package. The blends are also salt free so you can control your own salt level. 

One of the best things to flavor with curry is probably chicken. Chicken itself is rather bland, so a robust and spicy blend pairs well here. I did add a few other spices, but the smell of the Maharajah alone perfumed my entire kitchen with a pleasant aroma of curry. This was an easy and healthy recipe. I am excited to continue to use this blend and find out what else it can do!


  • 2 tablespoons Maharajah spice blend from Seasonality Spices
  • 1/4 teaspoon cinnamon (I didn't add much as I knew there was some in the blend)
  • 1/2 tsp cumin
  • 3/4 teaspoon salt (or more to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon ground ginger
  • 1/2 teaspoon tumeric
  • Olive oil
  • 1 onion, julienned
  • 4 chicken thighs (I used bone in and skin on because I like the way the spices adhere to the skin and help give it a flavorful crisp. However, you can use boneless/skinless if you like)
  • 2 tablespoons of butter
  • 2 sweet potatoes, cubed
  • 1 zucchini, cubed
  • 1 squash, cubed


  • Mix Maharajah spice blend, cinnamon, cumin, salt, black pepper, ginger, and tumeric. Set aside. Prep all other ingredients before starting.
  • Preheat the oven to 400F. Line a baking sheet with aluminum foil. Toss sweet potatoes, zucchini and squash in olive oil and season with salt and pepper. Place on baking sheet. Put the vegetables in the oven (middle or second to bottom rack) for about 10 minutes while you prepare the rest.
  • While these are cooking, heat 2 tablespoons of olive oil in a saute pan or cast iron pan over medium-high heat. Make sure to choose a saute pan that is large enough to hold all four chicken thighs without crowding them too much. If you crowd the meat, the moisture released can prevent the skins from crisping the way you want. 
  • Add in onions and cook for 1 to 2 minutes until fragrant, but not soft. Add spice mixture to the onions. Cook for 5 minutes or so until the onions are translucent and the spices have bloomed and are aromatic. 
  • Move the onions to the sides of the saute pan. There should be some spice mixture left in the bottom of the saute pan. 
  • Add a little more oil and add the chicken thighs, skin side down. Leave the chicken alone! Don't move it around or pick it back up for another 2 to 3 minutes so the skin can brown and the seasoning can adhere. 
  • Flip the chicken and cook for another 2 to 3 minutes on the other side. 
  • At this point, turn the heat of the oven down to 350F. Throw a small amount of butter (about 1/2 tbsp) on each chicken thigh. Put the cast iron or saute pan into the oven above the vegetables.
  • Cook the chicken (and veggies) for 30 to 45 minutes or until the skin of the chicken is nice and golden brown or the juices run clear (if you are using boneless, this will take less time). 
  • Remove the chicken and let rest. While the chicken is resting, turn the oven back to 400F. Drizzle the vegetables with more olive oil, if needed. Move them up to the higher rack (where the chicken was) and cook for 5 to 10 more minutes or until the edges are just a little crisp, but the potatoes are still soft.
  • Serve alone or with rice or lentils (which would be seasoned nicely using these spices).