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Chicken and vegetable bake
Chicken and vegetable bake
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Irresistible chicken and veggie bake - a guaranteed family favorite!
Ingredients:
  • 8 Chicken Thigh Cutlets
  • 10.00 gm ground paprika
  • 1 garlic clove, crushed
  • 60ml olive oil
  • 500g kent pumpkin, seeded, cut into wedges
  • 4 flat mushrooms
  • 1 large brown onion, unpeeled, quartered
  • 2 beetroot, peeled, cut into wedges
  • 400g can chickpeas, rinsed, drained
  • 82.50 ml flat-leaf parsley leaves
  • Sliced Stone Baked White Sourdough Vienna, to serve
Instructions:
  • Preheat the oven to 200C. Mix the chicken with paprika, garlic, and 1 tablespoon of oil in a large bowl until well coated.
  • In a large baking tray, combine pumpkin, mushrooms, onion, beetroot, and chickpeas. Drizzle with the remaining oil, then lay the chicken on top. Roast for 40-45 minutes until chicken is cooked through and vegetables are golden and tender.
  • Garnish the chicken and vegetables with a generous sprinkle of fresh parsley and accompany with some delicious bread on the side.

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