Six Spice Chicken with Roasted Potatoes and Vegetables

Six Spice chicken is served with roasted potatoes and vegetables. This is a go to meal for me when I am short for time. It’s very quick and easy and yet delicious and beautiful. I will first show you how to cook each dish on its own then I will show you how to cook them all together and have it ready to serve just in about 30 minutes.

All three dishes can be prepared in just about 30 minutes. When the potatoes are done roasting, the whole meal is ready to serve. Here’s how it works:

  • Put potatoes in the oven and prep and brown the chicken.
  • At first potato toss, 10 minutes later: Put the chicken in the oven and prep the vegetables.
  • At second potato toss or 20 minutes from the start, Take the chicken out the oven and place the vegetables in the oven. Make the sauce for chicken
  • When the potatoes are done, 30 minutes from the start, take the potatoes and vegetables out of the oven and transfer to a serving platter, pour the sauce over the chicken and serve.
  • Ingredient List

    Chicken 4 half pieces boneless chicken breasts

    Six Spice Rub

    2 teaspoon chili powder
    1/2 teaspoon cumin
    1/2 teaspoon coriander
    1/2 teaspoon cinnamon
    1/2 teaspoon red pepper flakes (optional)
    1 1/2 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper

    Roasted potatoes

    2 pounds small idaho or red potatoes
    2 tablespoons olive oil
    1 teaspoon kosher salt
    1/4 teaspoon freshly ground black pepper
    1 tablespoon fresh oregano and/or thyme*


    Roasted vegetables

    2 pounds of one or more of the following:

  • fennel, sliced 1/4 inch thin
  • green beans (increase roast time to 15-20 minutes)
  • brussel sprouts, halved, large pieces quartered
  • asparagus, cut in 3 inch sections

  • 1 tablespoon olive oil
    1/2 teaspoon kosher salt
    1/4 teaspoon freshly ground black pepper

    Preheat the oven to 425℉.


    Scrub the potatoes and wash them. Dry thoroughly with a dish towel and cut into 1/4 inch wedges. Transfer to a baking pan and add the olive oil, salt, black pepper and herbs. Toss to coat all sides. Line in a single layer in a baking pan. Roast in the oven for 30 minutes at 425℉ tossing every 10 to 15 minutes.


    Combine and mix the ingredients for the Six Spice Rub. Coat the chicken with the spice rub.
    Pour 2 tablespoon of olive oil to an oven proof pan and heat on medium high heat. Add the chicken pieces and brown both sides, about 1 to 2 minutes per side. Put it in the oven and bake for 10 minutes at 425℉. The internal temperature should read 165 degrees when done. Transfer the chicken pieces to a serving platter. Let it sit for 5 minutes before serving.

    Return the pot to the cook top and add 1/4 cup of water. Heat on medium high heat as you scrape the drippings on the bottom of the pan. Squeeze juice of quarter of a lemon. Reduce for a minute and pour over the chicken.

    Don’t have an oven-proof pan, here’s what to do. Brown the chicken in a pan, transfer to a baking dish or foiled lined baking pan. Put it in the oven. Make the sauce in the pan used to brown the chicken.


    Prep the vegetables. Wash thoroughly and dry the vegetables. The drier the vegetables, the better they will roast. Coat with olive oil, salt and black pepper. Line in a single layer and roast for 10 minutes at 425℉.

    Serves 4

    Additional Meat Options and Cooking Instructions

    Pork Chops – 1” thick: Follow the same instructions as the boneless chicken breasts. If using thicker piece, increase the oven time, additional 5 minutes for every 1/2 inch. The internal temperature should read 160℉ when done.

    Bone-in chicken pieces: Increase the oven time to 20 minutes.

    Fish fillets – 1/2 inch thick: Brown 2-3 minutes per side, no oven time necessary.