Roasted chicken with root vegetables

Roast dishes are the perfect meal to prepare for a big family and has been a long-standing tradition for Sunday dinner. Whether you love chicken or would prefer lamb as a substitute, you can’t go wrong with this classic roast dish – which adds a healthy, nutritional twist to your meal!


  • 2 tablespoons of olive oil
  • Pinch of salt
  • 4 whole garlic cloves, crushed
  • 1 diced onion
  • 1 bunch of carrots (peeled and cut on the base)
  • 1 leek, rinsed and cut into large cubes
  • 700-800 g quartered potatoes
  • 4 chicken thighs
  • Fresh thyme


Step 1: Preheat oven to 200oC.

Step 2: In a tray, add olive oil, salt, crushed garlic and onion.

Step 3: Dice the potatoes into small cubes and place them in the tray.

Step 4: Add the carrots, leek, potatoes and fresh thyme in the tray and mix it around.

Step 5: Add the chicken thighs, skin side down.

Step 6: Reduce oven temperature to 190oC and bake for 45 minutes, uncovered. For crispy chicken skin, after 40 minutes of baking flip the chicken and return to the oven for five minutes.

Step 7: Remove from the oven and rest for five minutes.

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