Oven-roasted chicken and vegetables

By Drum Digital
20 October 2016

It’s quick and easy to make – plus it’s healthy

By: Hope Malau

Serves: 4 - 6

Preparation: 10 min

Cooking: 20 min

450 g cherry tomatoes

2 red onions, cut into wedges

1 red pepper and 1 yellow pepper, cubed

3 garlic cloves, chopped

2 baby marrows, chopped

a few sprigs fresh rosemary

30 ml (2 T) olive oil

6 chicken drumsticks

salt and pepper

10 ml (2 t) chicken spice

Preheat the oven to 200 °C.

  1. Place the tomatoes, onions, peppers, garlic, baby marrow and rosemary in a large roasting tin. Drizzle oil over and toss the vegetables so that they’re well mixed and covered with oil.
  2. Season chicken with salt, pepper and chicken spice and arrange over the vegetables. Place in the oven for 20 minutes, turning, until the chicken is evenly browned.

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