Mediterranean Roast Chicken & Vegetables  LoadingAdd to Favourites list

Green List 40 min 4 servings


470 Kcal
25.8g Fat
38.2g Carbs
22g Net Carbs
10.4g Sugars
25.4g Protein


  • 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)
  • 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


  1. Preheat your oven at 190C / 375F.
  2. 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.
  3. 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).
  4. 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.
  5. 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! Enjoy!

Storage Tips

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