Roasted Chicken & Veggie Dinner

Steps

1. 1

   Preheat your oven to 400°F (200 °C) (200°C (400 °F)).

2. 2

   Add 4 chicken leg quarters (or 2 lbs of your preferred cut) to a large bowl.

3. 3

   Drizzle the chicken with 2-3 tbsp olive oil. Season with salt, pepper, the zest and juice of one large lemon, 1 tbsp garlic powder, 1.5 tbsp oregano, 1/2 tsp cayenne pepper, and 1.5 tbsp sweet paprika.

4. 4

   Add 2 tbsp tomato paste and 4 minced garlic cloves to the chicken. Mix thoroughly to ensure the chicken is well coated.

   Start 4-minute timer
5. 5

   Ideally, let the chicken marinate for at least 2 hours, or overnight for the best flavor.

   Start 2-hour timer
6. 6

   Cut 2 medium sweet potatoes into small wedges. Place them at the bottom of an oven-safe dish or roasting pan.

7. 7

   Add a large handful of broccoli florets and 1 thinly sliced large shallot to the pan with the potatoes.

8. 8

   Drizzle the vegetables with olive oil and season with a pinch of salt, 1/2 tbsp oregano, and 1/2 tbsp garlic powder.

9. 9

   Place the marinated chicken pieces on top of the vegetables. Pour any remaining marinade from the bowl over the chicken and veggies.

10. 10

    Bake in the preheated oven at 400°F (200 °C) for 40 minutes.

    Start 40-minute timer
11. 11

    After 40 minutes, turn off the oven heat. Leave the pan inside the warm oven for an additional 20-30 minutes. This allows the vegetables to soften further and absorb the pan juices.

    Start 40-minute timer
12. 12

    While the chicken rests, prepare the sauce by mixing 3 tbsp mayo, 1 tbsp tomato paste, 1 minced garlic clove, the zest and juice of 1 small lemon, and a pinch of salt in a small bowl.

    Start 1-minute timer
13. 13

    Remove the pan from the oven. Plate the chicken and vegetables, then garnish with finely chopped fresh parsley and a drizzle of the prepared sauce.