Roasted Chicken and Vegetables

1. 1

   Chop the courgettes, squash, and sweet potato to even-sized chunks.

2. 2

   Quarter the onions and add to a roasting tin.

3. 3

   Mix chopped rosemary and oil and pour half over the vegetables, making sure it is all coated.

4. 4

   Bake at 200C (400 F) for 20 minutes.

5. 5

   Meanwhile, marinate the chicken in the rest of the oil and rosemary mix for about 15 minutes.

6. 6

   After the vegetables have baked for 20 minutes, add the tomatoes and chicken pieces, nestling them among the other vegetables.

7. 7

   Place a sprig of rosemary on top of each chicken piece and return to the oven for another 20 minutes until the chicken is cooked and the vegetables are caramelized.

* Per serving · 4 servings · Values may vary.

No additional tips available.