Perfect for: Lunch, dinner, or a hearty family meal
Time: 1 hour
Servings: 4
🛒 Ingredients:
- 3 chicken thighs
- 3 chicken drumsticks
- 2 large potatoes, thinly sliced into wedges (not chips)
- ½ red onion, sliced
- ½ red pepper, sliced
- ½ green pepper, sliced
- 2 large tomatoes, quartered
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp dried parsley
- ½ tsp cumin
- Salt & pepper to taste
- 1 tbsp fresh chopped parsley (for garnish)
- Fresh lemon or lime juice (for serving)
- Coconut oil or olive oil (for roasting)
- Optional: ¼ cup Olives (chopped in the sauce)
🔥 Instructions:
- Preheat your oven to 180 °C (350 °F).
- Add potatoes, onions, peppers, and tomatoes to a large oven tray. Drizzle with oil and season with paprika, garlic powder, parsley, cumin (if using), salt, and pepper. Toss to coat evenly.
- Place a rack over the vegetables and lay the chicken pieces on top. Season the chicken on both sides. (As the chicken roasts, the fat will drip down and flavor the vegetables.)
- Bake for 45 minutes or until the chicken is golden and fully cooked, and the vegetables are soft and roasted.
- Transfer the roasted vegetables and juices to a wooden cutting board. Add fresh parsley and a squeeze of lemon or lime juice. Chop finely to create a rustic, chunky sauce.
- Serve the roasted chicken over the warm veggie sauce and enjoy!
✅ Why This Works:
This one-pan dish combines tender roast chicken with a rustic, flavor-packed vegetable sauce made from roasted potatoes, peppers, onions, and tomatoes. The chicken roasts on a rack above the veggies, letting its juices drip down to create a naturally rich and savory base. Finished with fresh parsley and a squeeze of lemon, this meal is hearty, wholesome, and full of Mediterranean flair.
