1/4 teaspoon of cardamom seeds 3/8 teaspoon of salt 1 large clove garlic 2 tablespoons of honey 2 tablespoons of fresh lemon juice 1 tablespoon of olive oil 1/2 tablespoon of paprika 1 teaspoon of ground cumin 1/2 teaspoon of ground ginger 1/4 teaspoon of ground cinnamon 1/8 teaspoon of cayenne 1/4 teaspoon of ground black pepper 1 small Zucchini, cut lengthwise then into 1.5" pieces 1 large Carrot, peeled and cut into 1" pieces 3/4 pound of turnip or rutabaga, peeled and cut into 1" pieces 1 red bell pepper, seeded and cut into 1.5" pieces 1 pound butternut squash ; peeled, seeded and cut into 1.5" chunks 1 medium onion ; cut lengthwise into 8 wedges 1/2 can (14 oz) Diced tomatoes ; with juice 1/4 cup of chicken broth 1/2 of 1 Chicken Instructions Preheat oven to 425ºF. Grind the cardamom 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 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. ** This recipe can be pasted into BigOven without retyping. BigOven.com ID= 160007 ** ** Easy recipe software. Try it free at: http://www.bigoven.com ** 
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