Oven-roasted chicken and vegetables


It’s quick and easy to make – plus it’s healthy.

Serves: 4 – 6
Preparation: 10 min
Cooking: 20 min

  • 450 g cherry tomatoes
  • 2 red onions, cut into wedges
  • 1 red pepper and 1 yellow pepper, cubed
  • 3 garlic cloves, chopped
  • 2 baby marrows, chopped
  • a few sprigs fresh rosemary
  • 30 ml (2 T) olive oil
  • 6 chicken drumsticks
  • salt and pepper
  • 10 ml (2 t) chicken spice

Preheat the oven to 200 °C.

1. Place the tomatoes, onions, peppers, garlic, baby marrow and rosemary in a large roasting tin. Drizzle oil over and toss the vegetables so that they’re well mixed and covered with oil.

2. Season chicken with salt, pepper and chicken spice and arrange over the vegetables. Place in the oven for 20 minutes, turning, until the chicken is evenly browned.

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