Roasted Chicken & Vegetables

Give your leftover vegetables some love with this flavoursome oven dish that won’t break the bank. Carrots, bell peppers, and onions are items that I always have lying around, which form the bulk of this meal. I will be trying this recipe with other vegetables such as sweet potatoes, parsnips, mushrooms, courgettes… The list goes on!

Serves 4

320 kcal per serving

Ingredients

• 4 chicken quarters
• 1 large red onion, cut into chunks
• 3 bell peppers, cut into chunks
• 8 carrots, cut into chunks
• Juice of 2 limes
• 1/2 tsp chilli flakes
• 3 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 tbsp season-all
• 1 tsp ground garlic
• 1 tsp paprika
• 1 tsp ground ginger

Method

1. Preheat oven to 220°C (200°C fan)/ gas mark 7.
2. In a large oven proof dish, place in the chicken quarters. Season with the season-all, garlic, paprika, ginger, soy sauce and chilli flakes.
3. Add in the carrots and bell peppers. Spread evenly in the pan in between the chicken.
4. Squeeze the juice of 1 lime over the chicken and vegetables, and add 2 tbsp of hoisin sauce as well.
5. Place in the oven for 20 minutes.
6. After the 20 minutes, take out the oven dish and turn the chicken. Add the red onion into the dish.
7. Squeeze the juice of the remaining lime over the chicken and vegetables, and add the rest of the hoisin sauce. Adjust seasoning where necessary, then cook for a further 20 minutes.
8. The food should now be ready to cook. Eat the chicken and vegetables on its own, or have it with a bit of rice or cous cous for an extra filling meal.

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