Updated: Oct 11
When I choose recipes to cook for our family, it usually ticks a few boxes: nutritious, filling, flavoursome, quick and budget friendly. This oven roasted chicken and mixed veggies are one of those dearly loved recipes that ticks all of the boxes and it also has an added bonus; the oven does most of the work! I prepared this dish on Sunday evening and with a busy week lying ahead, weekday lunch at the office for hubby is one less thing to worry about!
8 chicken pieces
¼ cup lemon juice
¼ cup olive oil
300-400g frozen mixed vegetables
Chicken spice or salt and pepper to taste
Preheat the oven to 180°C.
Place the chicken pieces in an ovenproof dish and spice with your preferred chicken spice or salt and pepper. I love using Ina Paarmans’ chicken spice.
Cover the seasoned chicken with the olive oil and lemon juice.
Place the chicken in the preheated oven for 15 minutes.
After the chicken has cooked for 15 minutes, remove from the oven, add the frozen mixed vegetables and place back into the oven for 30-35 minutes or until the chicken has a golden skin.
Serve this dish with cooked rice, mash or as is with a green salad.
Nutritional information per serving: