Today’s One Pan Roast Chicken with Braised Vegetables is an easy roast chicken dinner for a busy weeknight. Chicken thighs and vegetables go into a pan and are cooked in an oven. What you then have is crispy roast chicken and succulent, moist vegetables that are bathed in an aromatic chicken broth. This one pan dinner recipe is not only conveniently put together, it is also a tasty and satisfying chicken and vegetable dinner.
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Email: rempahratuskitchen2020@gmail.com
Ingredients:
500 grams deboned chicken thighs with skin on
305 grams russet potatoes, each cut into three
220 grams sweet potatoes, cut into chunks
150 grams pumpkin, cut into chunks
95 grams carrot, cut into chunks
2 small leeks, sliced
45 grams rib of celery, sliced
1 small tomato, cut into small pieces
Marinade for Vegetables:
2 tbsp olive oil
1 tsp mixed herbs
¾ tsp ground black pepper
1 chicken stock cube, mixed with 1 ½ cups (250 ml) hot water
Marinade for Chicken Thighs:
½ tsp salt
1 full tsp garlic powder
1 full tsp onion powder
1 tsp chilli powder or paprika
1 tsp coriander powder
1.2 tsp cumin powder
½ tsp Maggi seasoning or Worcestershire sauce
1 tbsp unsalted butter
Негізгі бет One Pan Roast Chicken and Braised Vegetables | One Pan Dinner | Chicken and Vegetable Dinner
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