Oven roasted chicken and veggies
If you ask me, the ideal Friday night dinner is chicken and vegetables. The vegetables soak up the flavor from the chicken, and the chicken is golden, moist, and flavorful. This is one of the recipes that my mother made when I was a kid. For me it’s nostalgic.
Be generous with the vegetables because it’s the tastiest part, and don’t forget about all the tasting you’ll have to do before this gets to the table. You don’t want to run out of veggies before then.
Makes 4-5 servings
4 drumsticks + 4 chicken thighs
For the marinade:
1/3 cup olive oil
1 Tbsp paprika
1 tsp rotisserie chicken spice
1 generous Tbsp chicken bouillon
1/3 tsp ground black pepper
Salt (if needed, to taste)
1 Tbsp honey
1 sweet potato
15 – 20 cherry tomatoes
4 Tbsp olive oil
1/2 tsp paprika
1/4 Tbsp chicken bouillon
1. Mix the olive oil and spices and season the chicken. Let marinade for around an hour. Transfer to a baking dish and drizzle with honey.
2. Dice the vegetables, cut the potatoes into wedges or dice them as well if you prefer. Cook the potatoes for 5 minutes in boiling water and drain.
3. Add the vegetables, including the potatoes, into a bowl with the chicken. Add paprika, chicken bouillon, 4 Tbsp of olive oil, and mix.
4. Preheat an oven to 180°C. Spread the vegetables around the chicken pieces. Add the tomatoes over top and bake for around 75 minutes.
Good to know…
Lately, to save time and hassle I’ve been putting the potatoes in the oven before everything else, at 220 degrees for 20 minutes, and then add to the chicken and vegetables. There’s no need to cover while roasting.