It’s been a long time since I cooked chicken and this time I craved for some oven roasted chicken on a generous vegetable ‘bed’. It’s something that requires a minimum of effort, but the results are heavenly!
Oven roasted chicken and vegetables
Servings: 3
Calories: 650kcal
Ingredients
- 2 chicken wings skin-on
- 2 chicken thighs skin-on
- 2 chicken drumsticks skin-on
- 10 purple potatoes you can use any color you want 🙂
- 2 carrots
- 1/2 red bell-pepper
- 1/2 yellow bell-pepper
- 1 chicken stock cube
- 200 ml water
- 5 rosemary stems
- salt, sweet paprika and pepper to taste
Instructions
- Turn on the oven at 190C.
- Peel the vegetables (carrots and potatoes) and wash the bell-peppers and rosemary stems.
- Cut the all vegetables in large pieces and lay them in a deep baking tray.
- Crumble the chicken stock cube on top of the vegetables and add the water.
- Add the rosemary stems on top of the vegetables (you can cut them into smaller pieces if you like)
- Wash the chicken meat and dry it with kitchen paper towels. Season with salt, pepper and sweet paprika, then add them on top of the veggies.
- Cook in the oven for 1 hour. Drain the excess water with the melted fat in it and then bake for another 10 minutes.
- Enjoy while hot (as a piece of advice, if you want to cut some of the fats, remove the skin from the chicken pieces).
Notes
Calories count take into account the roasted chicken with the skin removed before eating.
