Monday, October 3, 2016

Roasted Chicken and Vegetables Recipe

My ultimate dinner solution is one pot, and it rocks further if I don't have to lift a ladle for it, literally! I got inspired with this recipe I saw online, where you just bake your root vegetables, and chicken thighs together, and you have a complete dinner in 50 minutes!!

You know how baked potatoes, sweet potatoes, and carrots taste so divine? Imagine some sweet and caramelised onion and garlic. They give an amazing flavour to the whole ensemble. Also, pumpkin works well too, definitely a must-have ingredient in my next roast.

I had some chicken thighs, skin on, yes it works best with the skin on. The crackle you get, and the amount of juice or rather fat is just so favourful for the whole dish. I mixed the chicken with largely cut onion, garlic, potatoes, sweet potatoes and carrot. Then I seasoned with with balsamic vinegar, mixed dried herbs, salt, pepper and olive oil and let it marinate for 30 minutes. You can skip this part if you want. 

Bake this combo in a preheated oven at 220C for 50 minutes and you are done.

And there is one kid in my house that request for pizza, so I made a quick version with tortilla, pasta sauce, lotsa cheese and *drumrolls* baked sweet potatoes!! Total hit! He eats it with folded ala quesadilla... whatever rocks his boat.

In the meantime we were happy with the generously roasted chicken and vegetables. At first the whole pot seemed like over-crowded, but once its baked, it just reduces in size so much, and then you tell yourself you should have put more vegetables. And why not, definitely the next time I would!


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