Easy roasted chicken with greens! The best dinner ever! The lazy prep that is going to make you feel guilty so little you had to do!!! but yet so tasty! Prepare two baking pans with aluminum paper and parchment paper on top. Believe me, it eases the clean up after all!
Ingredients served 6.
6 chicken legs and thighs I definitely recommend the legs and thighs for that recipe! 1 Whole garlic head.
1 orange juice. 1 tbsp paprika. 1 tbsp cumin. ½ tsp cinnamon 1 tsp caraway. 4-5 tbsp olive oil Place the chicken in one of the baking pans and season it with everything listed above. Mix well with clean hands and set aside. For the other baking pan you’ll need
3 bunch Asian broccolis.
1 lb. greens beans.
A small bag of small yellow potatoes,
salt and pepper.
Wash all the veggies and just cut the small potatoes in half. Place them all in the baking pan. Season with salt, pepper, paprika and a few drops of olive oil.
Preheat the oven 425F.
Bake the two pans for 25 minutes. Then reduce to 375F and continue baking for about 40 to 45 minutes. It will all depend on the size of your chicken and if it’s bone-in or boneless. To be precise it needs to reach 165-175 internal temp. For the veggies, mix them if necessary and cover the pan with wet parchment paper if it’s browning too fast.
Ready! Serve the chicken along with the veggies. And top the veggies with a nice mustard and shallots vinaigrette!!! You’ll have to make a nice robust vinaigrette to serve the veggies with. It brings the little final details to the recipe.
If you want to have a side of rice instead of the greens, click the link below for my stunning rice and veggies recipe.
