ROASTED CHICKEN WITH VEGETABLES

This roasted chicken recipe is scrumptious one-pot meal. Maximum root vegetables used in it. When these vegetables mixed with chicken flavoured juice, simply delicious. Flavour of thyme gives an authentic touch of mediterranean cuisine. For enhancing a twist in taste, I have added few Indian spices, which produces excellent result. The chicken is perfectly roasted till crisp and golden brown outside, still juicy and tender on inside. All vegetables soaked up juice of spices and chicken fats, that caramelized to perfection. So, enjoy my 50th recipe....................

INGREDIENTS:
1 1/2 lb Skinless Chicken Thighs (4 chicken thigh pieces with bones)
2 tbsps finely chopped Garlic
2 tbsps Ginger juice
1 tsp freshly grounded Black Pepper
1 tsp Paprika (or Kashmiri Chilli Powder)
1/2 tsp Oregano
1/3 tsp Cinnamon powder
Juice of a Lemon (big one)
1 tbsp extra-virgin Olive Oil
1 large Red Onion, cut into thick slices
1 cup thin slices of Carrot
1/2 Green Bell Pepper, cut into slices
1/2 Red Bell Pepper, cut into slices
1 cup sliced carrots
3 small Red Potatoes, cut in thin slices
6 small Leeks
8-10 sprigs of Cilantro
1/2 tsp dried Thyme (optional)
3 Jalapeno Peppers (sliced)
2 tbsps melted Butter
2 tbsps Hot and sweet Sauce
Salt to taste

METHOD:

Rinse the chicken, pat dry and Make small cavities on the chicken thighs by using the tip of a knife. Marinate the chicken with garlic, ginger juice, lemon juice, grounded black pepper, paprika, oregano, thyme, cinnamon powder, little salt and olive oil. Refrigerate the marinated chicken for 6-8 hours or overnight.

Set the oven to 450 F. Grease a baking tray with few drops of butter. Now place the marinated chicken to baking tray. Roast it for 20 minutes at 450 F, till it gets little brown colour. Take out the baking tray from oven.

Now transfer potatoes, onions, carrots, bell peppers, leeks, jalapeno peppers, cilantro and little salt on the tray. Turn to coat with chicken dipping. Leave chicken on the top of the vegetables. Sprinkle 1 tbsp melted butter on the top. Roast for another 15 minutes at 450 F.

Again take out the tray from the oven. add hot and sweet sauce and remaining melted butter in it, mix well with a tong. Again place chicken on the top of the vegetable bed. Place it in oven finally. Set the oven to broil. Broil it for 5 minutes. Switch off oven. Keep as it is for another 10 minutes.

Let chicken pieces with vegetables rest on a serving plate. Now delicious roasted chicken with vegetables is ready to share.............



Linking to: Virtual Eid Potluck party @ My culinary adventures

"This recipe goes to Sara's Event Cooking with Love Series, hosted at Torviewtoronto".

This recipe goes to Bon Vivant #5 - Appetizers/ Starters

Linking to: Pragyan's guest host event 'Let's Party - Fusion Food' & brain child of 'Surabhi'