Mediterranean Roast Chicken and Vegetables

A friend of mine made this delicious chicken recipe and I was balled over by the simplicity/taste/health ratio of it! I HAD to steal it and make it for my children and all of you! It is SUPER EASY to make, has a massive wow-factor, keeps in the fridge up to 5 days, is PERFECT for a FAMILY MEAL or HOSTING, and TASTES DIVINE. And like most of my recipes, it is GLUTEN-FREE, GRAIN-FREE, DAIRY-FREE, and PALEO.


Serves 4

8 chicken thighs (or 4 chicken legs/ breasts work too)

1 sweet potato

1/2 butternut squash

6 spring/salad onions

8 whole shallot onions (peeled)

2 bell peppers

10 cherry tomatoes

10 whole garlic cloves (unpeeled)

To Make the paste:

2 tablespoons of chopped fresh coriander/cilantro (flat parsley is a good alternative)

2 tablespoons of chopped fresh basil

6 crushed garlic cloves

2 tablespoons of tomato puree

80ml / 1/3 of a cup of olive oil

2 teaspoons of paprika

salt and pepper to taste


Nutritional Info

1 serving

kcal 470

Fat 25,8 g

Carbs 38,2 g

Net carbs 22 g

Sugars 10,4 g

Protein 25,4 g


Preheat your oven at 190C / 375F.

Sear the chicken in a frying pan/ skillet on high heat. Brown all the sides and place the chicken pieces in a large baking tray.

Add the chopped sweet potato, butternut squash, the whole spring/salad onions, the peeled (but whole) shallot onions, cherry tomatoes, whole, and unpeeled garlic cloves as well as the bell pepper (deseeded and chopped in roughly).

In a mortar, mix the crushed garlic cloves, chopped herbs, tomato puree, salt, pepper, paprika, and olive oil. Once really well combined, scatter the paste all over the chicken and vegetables.

Bake for 45 minutes and it is ready to enjoy! You do not need to prepare any side dishes as this is a full meal. My children loved it and I was amazed to see them eat all the vegetables without complaining. It really is tasty so do give it a go!


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