Tray roasted chicken with veggies

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Description

Ingredients

  • 6 Chicken legs
  • 1 large egg plant
  • 2 courgettes
  • 2 carrots
  • 4 Potatoes
  • 1 cup french beans
  • Fresh Thyme
  • Juice from 1 Lemon
  • 1 whole head Garlic
  • 1 tablespoon Paprika
  • 3 tablespoons melted Butter 
  • 2 tablespoons olive oil
  • Salt
  • 1 teaspoon black pepper

Directions

Preheat oven to 180 degrees. Cut top of the head of garlic and place in foil. Drzzile olive oil and salt and wrap. Bake for 30 min.
Once ready, squeeze out the garlic and mash with fork. Add paprika, lemon juice, melted butter and olive oil. Mix well.
Season chicken legs with salt and black pepper. Peel and chop potatoes and carrots. Add to greased baking tray. Chop courgettes and egg plants and add to the tray. Add the French beans as well. Rub the garlic mixture over the chicken and place chicken legs over veggies. Drizzle olive oil over everything and put in oven to bake for 35 min or until chicken is fully cooked. Turn the chicken legs half way through to ensure they cook evenly on both sides.
The veggies will soak up all the chicken juices and cook until slightly crispy on the edges.

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