Equipment
- 2 Oven trays
- Baking paper
Ingredients
Veggies
- 400 g potatoes
- 400 g sweet potatoes
- 2 carrot
- 1 capsicum
- 1 tbsp / 15 ml olive oil
Chicken
- 400 g chicken thighs skinless, boneless
- ¼ cup / 35 g Southern style seasoning
- oil spray
To finish
- 1 tbsp / 15 ml balsamic vinegar
- 1 cup / 80 g spinach
Instructions
Before you start
- Preheat oven to 220 °C or 200 °C fan bake. Line 1-2 oven trays with baking paper.
Cook veggies
- Wash and dice the unpeeled 400 g potatoes and 400 g sweet potatoes into 2cm cubes. Cut 2 carrot in half lengthways and then slice. Slice 1 capsicum into bite-sized chunks. Toss on the prepared oven tray with 1 tbsp olive oil. Season with salt and pepper and roast on lower oven rack for 20-25 minutes, until golden and tender.
Cook chicken
- Pat 400 g chicken thighs dry. Toss in a bowl with ¼ cup Southern style seasoning. Season with salt and pepper and spray with oil spray. Place it on the remaining prepared oven tray and cook it in the oven when the veggies have 15 minutes of cooking time remaining.Tip: Rotate the trays halfway through for even cooking.
To finish
- Toss 1 cup spinach and 1 tbsp balsamic vinegar through the veggies once cooked. Slice the chicken.
To serve
- Divide the roasted veggies between plates and top with the Southern style chicken. Serve your favourite sauce on the side for dipping.
Nutrition
Calories: 398kcal | Carbohydrates: 54g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 95mg | Sodium: 1116mg | Potassium: 1212mg | Fiber: 7g | Sugar: 9g | Calcium: 72mg | Iron: 3mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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