Simple Baked Chicken and Roasted Vegetables
This is a simple baked chicken and roasted vegetables recipe. This is a great staple meal for the beginner cook because of its simplicity and quickness to make. Baking both the chicken and vegetables simultaneously saves time. Using the oven instead of pan frying makes it easier to get juicy chicken and involves less cleanup.
We chose to use legs with skin and bone on, but you can use almost any cut of chicken (legs, breast, thighs) with skin and bones on or off.
The chicken seasoning we chose to use is based on tandoori chicken, but you can use almost any combination of spices you have in your pantry. You can similarly season the roasted vegetables to your individual taste with anything you have in your pantry. You can even use your favourite vinaigrette or oil-based salad dressing!
- 1 Cauliflower (cut into florets)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 0.25 teaspoons onion pwder
- 4 tablespoons olive oil
- 1.3 kilogram bone in, skin on, chicken legs
- 0.5 cups Greek yogurt
- 2 teaspoons Red Chili powder
- 1 teaspoon Garam masala
- 0.25 teaspoons corriander powder
- 1.5 tablespoon cooking oil
- 0.25 teaspoons salt
- 1 teaspoon Kasoori Methi
- 1 dash lemon Juice
- 0.25 teaspoons tumeric
- 0.5 teaspoons garlic powder
- 0.5 teaspoons ginger powder
- Preheat oven to 400F on bake setting.
- Line 2 large baking sheets with aluminum foil. Or leave them bare if you don't mind washing them.
- Put cauliflower on baking sheet. Mix and apply seasonings to cauliflower.
Place chicken on baking sheet. Mix and rub seasoning into chicken.
Bake chicken in oven on bottom rack. Bake cauliflower in oven on top rack. 35 min for both.
Remove from oven and let sit for 5-10 min.
It's important to let the chicken sit for a few minutes otherwise the juices will run out of it as soon as you cut the meat. If you want juicy chicken, let it sit for a few minutes after you remove from oven.