Mediterranean Roast Chicken and Vegetables

• 8 chicken thighs
• 1 sweet potato
• 1/2 butternut squash
• 6 scallions
• 8 whole shallot onions (peeled)
• 2 bell peppers
• 10 cherry tomatoes
• 10 whole garlic cloves (unpeeled)
• 2 tbsp of chopped fresh coriander/cilantro (flat parsley is a good alternative)
• 2 tbsp of chopped fresh basil
• 6 crushed garlic cloves
• 2 tbsp of tomato puree
• 1/3 cup or 80ml of olive oil
• 2 tsp of paprika
• Salt and pepper to taste

• Step 1:

  Preheat your oven at 375 F / 190 C (fan oven).

• Step 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.

• Step 3:

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

• Step 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.

• Step 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!

Pairs well with:
• Sweet Potato Mash
• Roasted Carrots and Parsnips With Cumin Seeds
• Sautéed Purple Sprouting Broccoli

Instead of 8 chicken thighs, you can also use 4 chicken legs or chicken breasts work too.

It keeps in the fridge for up to 5 days