Roasted Balsamic Chicken with Mediterranean Vegetables
Roasted chicken pieces covered in colourful vegetables are beautifully healthy and delicious solution to a quick kitchen supper. Seasoned with thyme, oregano and balsamic vinegar, it will also have your kitchen smelling divine! Steam some broccoli or kale to serve on the side, or even make some quinoa to soak up the delicious juices.
The roasted vegetables are another classic dish that looks complicated but is so simple! You could make this without the chicken, or roast the chicken separately if you want to include the roasted veg in salads etc. over the next days. If a batch of roasted veg, you can store it in the fridge and eat them hot or cold for a week.
8 chicken pieces (legs or thighs)
2 red peppers (roughly chopped)
2 courgettes (roughly chopped)
1 large aubergine (roughly chopped)
2 red onions (roughly chopped)
2 gloves of garlic (chopped in half)
3 carrots (chopped lengthways)
¼ cup balsamic vinegar
3 tbsp olive oil
½ tsp of dried rosemary
1 tbsp dried oregano or thyme
1. Pre-heat your oven to 200 Celsius.
2. Chop up all the vegetables - I recommend cubing the aubergines as they always take a little longer to cook that the others - and then place them around the chicken pieces in a roasting dish and mix around with your hands or with a spoon until the oil and the herbs have coated the veggies and chicken.
3. Place in the over and roast for about 20-25 minutes.
4. Remove and serve – or let it cool and divide it up into Tupperware for storing in the fridge. This won’t freeze well as there isn’t enough liquid so best to eat it straight away or within a few days of making it.