Donna’s Zingy Chicken & Roast Veg
Ingredients
- 4 chicken breasts (or thighs if you prefer)
- 1 orange (zest & juice)
- 2 tsp honey
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp mild chilli powder (optional if you want a kick)
- 1 tbsp olive oil
- 2 red peppers, chopped
- 2 courgettes, sliced into half-moons
- 3 carrots, chopped
- 2 red onions, cut into wedges
- Salt & pepper
How to preprare
- Preheat oven to 200°C.
- In a small bowl, mix orange zest, orange juice, honey, paprika, garlic powder, chilli powder, olive oil, salt, and pepper.
- Place chicken in a dish and spoon half the marinade over. Leave to sit for 10 minutes while you prep veg.
- Spread peppers, courgettes, carrots, and onions on a baking tray. Toss with the rest of the marinade.
- Roast veg for 15 minutes, then add chicken on top. Cook for another 20–25 minutes until chicken is cooked through.
- Serve chicken with the roasted veg, spooning over any tray juices.
Note
Chicken thighs add more flavour, but breasts keep calories lower. Swap courgettes for parsnips in winter for a heartier dish.
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