Ingredients
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Chicken: 500g Chicken breast or thighs, cut into bite-sized chunks.
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Vegetables: * 2 cups Baby potatoes (halved)
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1 large Carrot (thickly sliced)
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1 head of Broccoli (cut into florets)
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1 Onion (wedged or roughly chopped)
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The Marinade:
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3 tbsp Olive oil
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2 tbsp Lemon juice
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3 cloves Garlic (minced)
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1 tsp Dried Oregano
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1 tsp Dried Thyme or Rosemary
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Salt and Black Pepper (to taste)
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Optional: A pinch of red chili flakes for a kick.
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Method
1. Prepare the Marinade
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In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper.
2. Season the Ingredients
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Preheat your oven to 200°C (400°F).
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In a large mixing bowl, toss the chicken chunks, potatoes, carrots, and onions with half of the marinade. Ensure everything is well-coated.
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Note: Keep the broccoli aside for now as it cooks much faster than the potatoes.
3. The First Roast
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Spread the chicken and root vegetables (potatoes, carrots, onions) in a single layer on a large baking sheet.
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Roast for 15–20 minutes.
4. Add the Greens
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Remove the tray from the oven. Add the broccoli florets to the tray and drizzle the remaining marinade over them.
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Toss everything gently on the pan to combine.
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Return to the oven for another 10–12 minutes, or until the chicken is cooked through and the potatoes are golden and fork-tender.
Pro-Tips
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Even Cooking: Cut the potatoes and carrots into smaller pieces so they cook at the same rate as the chicken.
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Extra Flavor: Garnish with fresh parsley and an extra squeeze of fresh lemon juice right before serving.
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Meal Prep: This recipe keeps very well in airtight containers for up to 4 days, making it ideal for busy weekdays.