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Super Quick, Easy, and Delicious Baked Chicken and Vegetables

Ingredients:

4 medium potatoes, chopped

3 carrots, sliced

1 head of broccoli, cut into florets

1 red onion, sliced

1 cup sweetcorn

1 cup cherry tomatoes, halved

1 teaspoon mixed herbs

1 teaspoon dried parsley

1 teaspoon paprika

1/2 teaspoon turmeric

Salt and pepper to taste

3 tablespoons olive oil (divided)

4 chicken legs

2 tablespoons tandoori seasoning

2 tablespoons butter

Fresh parsley, chopped (for garnish)

Instructions:

Preheat the Oven: Preheat your oven to 180°C (350°F).

Prepare the Vegetables: On a baking tray, add the potatoes, carrots, broccoli, red onion, sweetcorn, and cherry tomatoes.

Season the Vegetables: Season the vegetables with mixed herbs, parsley, paprika, turmeric, salt, and pepper. Drizzle with 2 tablespoons of olive oil. Mix everything well to ensure the vegetables are evenly coated.

Prepare the Chicken: In a bowl, coat the chicken legs with tandoori seasoning and 1 tablespoon of olive oil. Massage the seasoning well into the chicken, making sure to go under the skin for maximum flavor.

Bake: Place the seasoned chicken legs on top of the vegetables on the baking tray. Bake in the preheated oven for around 1 hour.

Halfway Mixing: Halfway through the baking time, mix the vegetables to ensure even cooking and prevent sticking.

Add Butter: When the chicken and vegetables are cooked, remove the tray from the oven. Add a small dollop of butter on top of each chicken leg for extra flavor.

Garnish and Serve: Sprinkle fresh parsley over the chicken and vegetables before serving.

Tips and Tricks:

Cut Evenly: Ensure that the vegetables are cut into similar-sized pieces to ensure even cooking.

Under the Skin: Massaging the seasoning under the skin of the chicken helps to infuse more flavor into the meat.

Crispy Skin: For crispier chicken skin, you can broil the dish for the last 5 minutes of cooking, but watch carefully to avoid burning.

Vegetable Variations: Feel free to substitute or add other vegetables like bell peppers, zucchini, or Brussels sprouts based on your preference.

Leftovers: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to retain the crispy texture of the chicken and vegetables.

Frequently Asked Questions:

Q: Can I use other cuts of chicken?
A: Yes, you can use other cuts like thighs or breasts, but cooking times may vary. Chicken breasts may take less time, so check for doneness sooner.

Q: What if I don't have tandoori seasoning?
A: You can substitute with a mix of paprika, cumin, coriander, turmeric, and a pinch of cayenne pepper for a similar flavor profile.

Q: Can I make this dish ahead of time?
A: You can prepare the vegetables and marinate the chicken ahead of time. Store them separately in the refrigerator and assemble just before baking.

Q: How do I know when the chicken is done?
A: The chicken is done when it reaches an internal temperature of 75°C (165°F) and the juices run clear when pierced with a knife.

Q: Can I make this dish vegetarian?

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