Mediterranean Roast Chicken and Vegies
Prep Time: 15 minutes
Cooking Time: 45 minutes
Serves: 4
Ingredients
- 1kg cocktail potatoes
- 2 broccoli heads
- 400g chickpeas
- 1-1.2kg marinated butterfly chicken
- olive oil
- salt and pepper
- 2 garlic cloves
Method
- Preheat the oven to 200°C.
- Cut potatoes in half and cut broccoli into small florets. Drain chickpeas and set aside
- Place potatoes on a lined baking tray, season with salt and pepper and drizzle with olive oil. Toss well and spread evenly on tray.
- Place marinated chicken on top of potatoes and place in oven for 45 minutes until chicken and potatoes are fully cooked and golden brown.
- place broccoli and chickpeas on a lined baking tray. Season with salt and pepper and drizzle with olive oil. Place in oven, just before chicken comes out and cook for 15 minutes.
- Remove chicken from oven and rest for 10 minutes. Cut into 4 pieces and serve hot with roasted potatoes, broccoli and chickpeas.
- Drizzle roast chicken and vegetables with juices from tray.