Mediterranean Roast Chicken & Vegetables
Yalda’s friend made this delicious chicken recipe, and it bowled her over with the simplicity/taste/health ratio of it!
So, she stole it – for her children and for you!
It is super easy to make, has a massive wow factor, keeps in the fridge for up to 5 days, is perfect for a family meal or hosting, and tastes divine.
And like most of the recipes, it is gluten-free, low carbs, high antioxidants, grain-free, dairy-free, Paleo, inflammation-reducing, and packed with nutrients.
Healing ‘Wow Factor’ foods are hard to come by – but not on the EBS platform.
Your journey to health and happiness is made joyful on the anti-inflammatory lifestyle that everyone is talking about!
- 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 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
Preheat your oven at 375 F / 190 C (fan oven).
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! Enjoy!
It keeps in the fridge for up to 5 days