Roasted Chicken And Vegetables Recipe

  • 1 Onion, halved and thickly sliced
  • 2 Parsnips, diced
  • Handful of cherry tomatoes, halved
  • 1 Potato, diced
  • 1 small yellow pepper, sliced
  • Olive Oil
  • 4-6 cloves of garlic
  • 150 ml chicken stock (I used a stock cube)
  • Salt and Pepper
  • Dried parsley for garnishing
For the chicken
  • 4 skinless chicken thighs
  • 1 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp chilli powder (optional)
  • Salt to taste
Roasted Chicken And Vegetables Recipe

  1. Make slashes in the chicken thighs and marinate them in the spices with a teaspoon of oil. Season with salt and keep aside for an hour (Overnight would be great, but not necessary)
  2. Preheat the oven to 200 C.
  3. In a baking dish, add the onion, garlic, tomatoes, parsnips and potatoes (the yellow pepper will go in later). Add a teaspoon of oil and season with salt and pepper. Toss the vegetables and bake in the oven for 20 minutes. 
  4. After 20 minutes remove the vegetables from the oven, toss them lightly and place the chicken thighs on them. Pour over the stock and bake again for 15-20 minutes.
  5. Add the yellow peppers to the baking dish and increase the temperature of the oven to 220 C and bake further for about 20 minutes until the chicken is lightly brown and done.
  6. Garnish with some dried parsley.

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