Zesty Chicken Roast with Veggies

Tired of the same old “chicken and potatoes”?

I got you!!

This dish is not only so easy to throw together, but also beautiful and so so good. The juices of the chicken gets in between all those veggie layers and transfers the best possible flavors onto them.

A must try!!!

• 1 sweet potato

• 4 potatoes

• 4 carrots

• 1 onion

• 3 tbsp olive oil

• 1/2 tbsp salt

• 1 tsp oregano

• 1 tsp black pepper

• 1/3 cup sweet chilli sauce

• 1 tbsp Dijon

• 6-8 chicken drumsticks or thighs

• 1 lemon, sliced

• 1 head of garlic, peeled

DIRECTIONS:

1. Preheat your oven at 400 F. Prepare a 9x13 baking dish.

2. Peel all your vegetables. Set your mandolin to between 1/4 and 1/2 an inch. Sliced sweet potato, potatoes, carrots, onion and lemon. Place in baking dish.

3. Add spices, sweet chili Dijon and chicken. Using your hands, massage sauce, and spices onto each layer of vegetables and chicken. Place vegetables on bottom and chicken on top. Place lemon slices and garlic.

4. Cover with a layer of parchment paper then tightly with foil. Bake for 1.5 hour, then uncover and bake for an additional 40 minutes.

For full video, click here.

Enjoy,

Guila