Sunday, 21 December 2014

Roasted chicken and vegetables

It is almost the end of the year - time to look back on this year's resolutions and make new ones. One thing that I am very proud of, this year, is that I have started eating much, much healthier. I have actually started loving vegetables and pretty much include them in every single meal! Definitely deserve a pat on the back for that ;)

One of my favourite ways of preparing vegetables is roasting them - season a bit and just pop them in the oven. Result - tasty yummy veg! Today for lunch we had roasted chicken and vegetables and believe it or not, the vegetables were my favourite part of the dish :)

Serves 2-3

Ingredients

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

Method

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)

Preheat the oven to 200 C.

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. 

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.

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.

Garnish with some dried parsley. 



* Don't eat chicken? Try Salmon with roasted vegetables....my absolute favourite! :)

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