garlic lemon roast chicken
Prep: 15min | Cooking: 1h 40min
4 large pieces chicken (suggest 2 thighs with drumstick attached, and 2 breasts)
6 garlic cloves
1 lemon, cut into 8 pieces (halved, then quartered)
2 tsp garlic powder
2 tbsp rosemary
2 tbsp paprika
salt, pepper, olive oil
4 large potatoes, diced
3 onions, quartered
3 zucchinis, diced
2 red, orange and yellow peppers, seeded and diced
2 large carrots, chopped
1 handful (ca. 10) cherry tomatoes
Preheat oven to 200°C.
Grease roasting dish with olive oil, and scatter lemon pieces and garlic cloves on one side of it.
Drizzle olive oil over chicken and season with 1 tsp garlic powder, 1 tbsp paprika, 1 tbsp rosemary, salt (2 tsp) and pepper. Layer chicken over the garlic cloves and lemon and place in oven for 20 min. Flip the chicken over and roast another 20 min.
Meanwhile, season the potatoes with salt (1 tsp), pepper, 1 tbsp paprika, 1/2 tsp garlic powder, and 1 tbsp rosemary and some olive oil. Set aside.
Combine the zucchinis, peppers, carrots and onions in another bowl and season with 1/2 tsp garlic powder, salt (1 tsp) and pepper. Set aside.
After 40 min of roasting, remove the chicken, lemon and garlic onto a plate and place the potatoes in that half of the dish, and the vegetable mix in the other. Place the chicken on top of the potatoes and layer the lemon pieces garlic in its nooks. Return to oven for 45 min, giving the vegetables a mix every 15 min. If chicken starts to get too crisp, cover with lid or aluminium foil. Add the tomatoes on top and roast for another 15 min.