Chicken and Winter Vegetable Bake

One of those dishes that are ideal to cook once and eat twice. The dish improves on refrigeration. You can easily increase the number of chicken portions.

Serves 4

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1 red pepper, cut into chunks
3 butternut slices, peeled and cut into chunks
1 large sweet potato, scrubbed and cut into chunks
1 red onion, cut into chunks
2 carrots, scrubbed and cut into chunks
3 cloves garlic, finely sliced
100 g cherry tomatoes, pricked
2 t (10 ml) Ina Paarman’s Vegetable Spice
olive oil
8 free range chicken thighs, bone-in, skin on
2 t (10 ml) Ina Paarman’s Rosemary & Olive Seasoning
1 t (5 ml) Ina Paarman’s Chicken Flavour Stock Powder
½ cup (125 ml) water
1 x 200 ml Ina Paarman’s Lemon & Herb Coat & Cook Sauce

1 small French loaf
½ cup (125 ml) grated cheese

Adjust the oven rack to middle position. Pre-heat oven to 180’C

Arrange all the cut vegetables in a large roasting tray. Season with the Vegetable Spice. Drizzle over 2 T (30 ml) of olive oil, and mix to combine evenly.

Place the chicken portions skin side up, on top of the vegetables and season with the Rosemary & Olive Seasoning. Mix the Chicken Flavour Stock Powder with the water. Pour the stock in on the side around the vegetables.

Pour the Lemon & Herb Sauce over the chicken.

Place in the pre-heated oven and roast uncovered for 45 – 55 minutes, until the chicken is brown and crispy.

Cut the French loaf into long fingers on the diagonal.

Sprinkle over the grated cheese and grill.

Ina's Tip

Instead of peeling the sweet potatoes and carrots, scrub them with a clean green foam backed scrubbing pad.