Sweet and Spicy Chicken with Vegetables
Oven-baked chicken marinated in sweet chili sauce with hearty roasted vegetables.
Ingredients
- 2 kilos chicken legs, thighs, or breast boneless
- 4 tbsp olive oil extra virgin
- 2 garlic cloves minced
- 200 ml sweet chili sauce (or 100 grams of homemade tomato and fig chutney)
- Juice of 1 lemon
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
- 1 tbsp dried oregano
- Salt and pepper to taste
- 1 large onion sliced
- 3-4 potatoes cubed
- 1 zucchini cut into chunks
- 1 large eggplant cubed
- 1 1 red bell pepper sliced
Instructions
Prepare the marinade:
- In a bowl, mix the olive oil, minced garlic, sweet chili sauce (or chutney), lemon juice, herbs, salt, and pepper.
Add the chicken:
- Coat the chicken pieces thoroughly with the marinade and refrigerate for at least 2 hours, ideally overnight.
- Preheat the oven to 180°C (350°F).
Prepare the vegetables:
- Place the onion, potatoes, zucchini, eggplant, and red bell pepper in a large baking tray.
- Arrange the chicken next to the vegetables and pour any remaining marinade on top.
- Bake for about 1 hour and 30 minutes, until the chicken is fully cooked and golden and the vegetables are tender.
- Serve hot, or store leftovers to enjoy the next day.
Nutrition
Calories: 420kcal
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