One Tray Chicken with Four Veggies

The other day I found some really nice baby asparagus and some gorgeous Brussels sprouts. I love Brussels sprouts. They remind me of Christmas. Those of you that know me know very well how much of a Christmas junkie I am. LOL. Anyway, those sprouts were so crunchy, I was eating them raw. So I figured I had better cook them up before I devour them all. Brussel sprouts are a good pair to chicken so there you have it, one tray chicken with four juicy veggies: brussels sprouts, baby asparagus, peppers and potatoes.

First, make a little marinade for your chicken. In a bowl combine soy sauce, rosemary, extra virgin olive oil, honey and oregano. The marinade alone in this recipe will wet your appetite. How beautiful this is?

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Now pour the marinade over the chicken and set is aside for 30 minutes.

The veggies preparation is super easy. Just give them a good thorough wash, cut the peppers and potatoes in wedges and halve those sprouts. Line a baking dish with parchment paper and lay the veggies down. Drizzle with olive oil and sprinkle with salt and pepper.

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Thereafter, arrange the chicken pieces on the tray.

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Drizzle some marinade over the chicken and you are ready for the oven.

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Stick in the oven for 45-50 minutes at 180 C/350 F or until the chicken is light golden.

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 Bon Appétit!

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Serves 4 (Unless one of the four is my husband Rob, then only two.)

Ingredients

  • 500 gr (1 lb 2 oz) Chicken pieces,
  • ¼ cup low sodium soy sauce
  • 2 torn sprigs Rosemary,
  • 1 tbsp Extra virgin olive oil
  • 1 tbsp Honey
  • ½ tsp Oregano
  • 1 medium potato cut in wedges
  • Around 15 brussel sprouts, halved
  • Ground salt and pepper
  • 1 small bouquet around 70 g (2.5 oz) Baby asparagus
  • 1 medium yellow pepper in wedges

Directions

Preheat oven to 180 C / 350 F.

In a bowl combine, soy sauce, rosemary, olive oil, honey and oregano. Mix well.  Add chicken to the marinade and set aside for 30 minutes.

Next, prepare your veggies. Cut potatoes and peppers in wedges and halve the Brussels sprouts.

Arrange all the veggies and asparagus on a baking tray together with chicken pieces. Pour over some marinade and salt and pepper to taste. Bake in the oven for 45-50 minutes or until chicken is golden brown.

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