Quick and easy roasted chicken and vegetables ready in 20 minutes.
For the past three weeks, I have been surviving on this quick and easy roasted chicken and vegetables. I made a huge batch, stored it in the fridge and have being eating it in bits. I am not sure this was the plan for January 2018. But well… This is perfect for weeknights, meal preps or when you just in a hurry and goes very well with rice cooked with a little oil or coconut rice. It is totally delicious.
You can use any vegetables of choice. I love carrots in addition to the soft vegetables because of the chewy factor it adds to the meal. Roasted carrots are also sweet you know.
Start with boneless skinless chicken thighs or breasts if you prefer. Season it, toss with oil and spread on the baking sheet. I like seasoning the vegetables with just a tiny pinch of salt and sometimes black pepper. You can do that as well or leave out the seasoning. Spread everything on the pan and let’s get baking!
- 1/2 pound chicken thighs
- 2 cloves garlic finely minced
- 1/2-1 teaspoon dried parsley substitute about 2- 3 teaspoons fresh
- 1/4 teaspoon dried rosemary
- 1/2 - 1 teaspoon sweet paprika
- ground pepper as required
- salt as required
- 1 teaspoon vegetable oil of choice
- 2 large carrots cut into disc
- 1 bell pepper diced
- 1 onion diced
- 2 plum tomatoes diced
- Salt and black pepper(optional)
- 2 teaspoons vegetable oil
Preheat oven to 200˚C/ 400˚F. Prepare a baking pan and set aside.
Cut chicken into chunks and add seasoning (garlic, parsley, rosemary, paprika, black pepper and salt). Add oil and toss together. Spread chicken and baking tray.
Combine vegetables with salt and black pepper if desired. Add oil and toss together. Spread on baking tray making sure they are not packed closely together.
Bake in the preheated oven for 20 minutes or until the chicken is cooked through and the vegetables are charred. You can serve with rice.