Quick and easy roasted chicken and vegetables
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 2 - 3 people
Ingredients
- 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
Vegetables (you can use any vegetable of preference)
- 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
Instructions
-
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.