Roast Chicken and Vegetables with Fall Spices — Eat This Not That

Ingredients

• Chicken pieces
• 2 3⁄4–3 lb (1.25 kg–1.5 kg) Olive oil
• 3 tablespoons Sweet paprika
• 2 teaspoons Ground coriander
• 2 teaspoons Ground cumin
• 2 teaspoons Red pepper flakes
• 3⁄4 teaspoon Lemon zest
• grated from 1 large lemon Kosher salt
• 1 teaspoon
• plus more as needed Freshly ground black pepper Butternut squash pieces
• 1 package (14–16 oz/440–500 g) Fingerling potatoes
• 1 lb (500 g)
• halved lengthwise