One-pan roast chicken and vegetables

This one-pan roast chicken is a great make-ahead meal that is flavorful and family-friendly. Loaded with proteins and vegetables too. If you’re a busy person and don’t have so much time to cook a healthy dinner when you come home from work or school, this recipe is for you. Because you can prepare the vegetables ahead of time and marinate the chicken and let it rest overnight, and just pop it in the oven before dinner.

To store/refrigerate, place chicken and vegetable in separate zipper-lock bags for at least 4 hours or overnight, up to 24 hours. Flipping the chicken bag at least once or twice to ensure the chicken marinates evenly if you can.

Use any chicken parts you have available; here at home, I prefer thighs and legs because there is the chicken’s tastiest part. 

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You will need:

• 4 pcs chicken thighs
• 2 pcs chicken breast
• 1 medium-sized onion
• 5 carrots
• 500 g baby potatoes
• 1 leek
• balsamic vinegar optional

For the Chicken Marinade

• 2 tbsp lemon juice
• 1/3 cup extra virgin oil
• 2 cloves garlic crushed finely
• 2 tsp salt
• 1 tsp ground pepper
• 1 -2 tsp ground chili
• 2 tsp dried rosemary

Procedure:

1. Preheat the oven to 200°C. Line a large baking tray with baking paper or aluminum foil.
2. In a small bowl, combine all the ingredients for the marinade and stir or whisk together.
3. Pat chicken dry with paper towels and place in a large ziplock bag and pour marinade over the top. Close securely and toss to coat.
4. Marinate for at least 4 hours and up to 24 hours.
5. Slice vegetables into medium-sized chunks and place them in a baking tray or dishpan. Season with salt and pepper and drizzle some olive oil and balsamic vinegar.
6. When ready to bake, place the chicken on top of the bed of vegetables and potatoes. Season again with some dried rosemary and ground chili.
7. Bake uncovered for about 45 – 60 minutes until chicken is ready. Check regularly the potatoes.
8. Remove the chicken from the oven and let rest 5 minutes. If desired, return vegetables to the oven and continue to bake until lightly browned 5 to 10 minutes.
9. Transfer chicken and vegetables to platter or plates and serve warm.