ROAST CHICKEN & VEGETABLE MEDLY

This Dish is one of those where you just pick whatever vegetables you have in your fridge on your rack and just throw them all into your baking tray and it’ll work wonders. It’s definitely one of those lazy day meals but looks and tastes like you’ve been planning it forever.

You can use so many different types of vegetables from Broccoli to Onions. I hope you enjoy this recipe as much I do.

INGREDIENTS

• Chicken thighs

• Potatoes

• Garlic

• Green beans

• Carrots

• Olive oil

• Salt

• Pepper

• Mushrooms

• Dried thyme

• Parsley

• Potato spice

COOKING AND PREPARATION

1. Preheat your oven to 230°C

2. Wash your vegetables and cut them in your preferred shape, style and size.

3. Line your baking pan with baking paper.

4. Add olive oil and toss in your vegetables.

5. Season the vegetables with potato spice.

6. Wash and trim off any excess fat from your chicken thighs.

7. In a separate bowl season chicken with thyme, salt and pepper.

8. Add chicken to the baking tray that contains vegetables.

9. Top it off with minced garlic and button mushrooms, season with salt and pepper.

10. sprinkle olive oil over chicken and vegetables and bake for 30 minutes.

11. Once cooked, mix everything together so that the chicken is coated in the pan juices for that extra juicy feel and more flavor.

Enjoy!