Healthier Roast Chicken, Potatoes and Vegetables
"Chicken is one of the healthier meats and is typically leaner than chicken thighs, Although some argue the thigh is juicier, the breast works really well in this simple throw together weeknight recipe. Keep the skin on the potato for extra nutrients and a slightly crispy skin! Packed with vegetables, and seasoned with a sprinkle of tandoori spice mix, it's a weeknight winner. If you don't have tandoori spice mix, go for smoked paprika, it works equally as well. 10 mins prep, 40 mins in the oven."
Cook Time: 50 mins | Servings: 4 | Difficulty: easy
INGREDIENTS
SWAP SHOP
4 chicken breasts, each cut into two
6 boneless chicken thighs
3 large coloured peppers, cut in half
2 courgettes, cut in half along the length
2 red onions, each cut into 8 segments
2 white onions, each cut into 8 segments
3 cloves garlic, minced
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2 tbsp olive oil
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250g cherry tomatoes, whole
250 large tomatoes, halved
1 tbsp tandoori spice mix
1 tbsp smoked paprika
750g potatoes, chopped into approx. 1 cm pieces
4 sweet potatoes cut into halves
METHOD
- Preheat the oven to 180 Celsius
- Chop the peppers into quarters, slice the red onion into 8 segments and add to a large oven tray. Chop the potato into 1 cm thick pieces, and add to the tray along with the whole tomatoes
- Finely mince 3 cloves garlic and add to the tray along with 2 tbsp olive oil. Season with salt and pepper and toss together to coat in the olive oil.
- Slice the chicken breasts into 2 equal pieces. Season with a splash of olive oil and 1 tbsp tandoori spice mix. Make sure there is an even layer of seasoning.
- Place in the middle of the oven for 35-40 minutes until the potatoes are soft and the chicken is cooked all the way through.
ADDITIONS
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NOTES
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Have you made this? Let us know how it went in the comments below.
Winner Winner CHicken...
Lunch, Dinner
