Succulent roast chicken with vegetables for dinner

When it comes to cooking dinner, you want something that’s not only nutritious but also tastes incredible, especially if you want to get your kids to eat their veggies. This succulent roast chicken with vegetables are one of the most iconic family dinners, so you don’t need to think about what to cook tonight. The perfect roast chicken is beautifully seasoned and tender on the inside with a crispy skin on top that’s got more delicious spices to enhance every bite.

ALSO READ: Sticky oven-baked pork ribs: It’s messy deliciousness

Succulent roast chicken with vegetables suggestions

If you have the time, season your chicken things and drumsticks with salt before setting it on a tray in the fridge an hour before or ideally overnight. You can play around with the spices, like adding some chili or peri-peri spice for a bit of a kick. If you want to try making it in an air fryer, you can roast the chicken for 30-minutes on the same temperature as the oven. The same goes for the roast vegetables. Serve your roast chicken dinner with some fluffy rice.

ALSO READ: Pork roast with crackling: Every bite is tender and crispy

Winner, winner, chicken dinner! It’s time for one of the most classic family meals with this succulent roast chicken with vegetables.

Last updated on 16 January 2024

Succulent roast chicken with vegetables recipe

5 from 2 votes

Recipe by Stephen Mullon Course: DinnerCuisine: GlobalDifficulty: Easy

Servings

3

servings

Prep time

15

minutes

Cooking time

1

hour 

Total time

1

hour 

15

minutes

No mess, no fuss roast meal when time and energy are low. Great if you love crispy chicken skin.

Ingredients

• 6 6 Skin-on Chicken Thighs (and drumsticks)

• 225 g 225 Fresh Beetroot

• 300 g 300 Washed baby Potatoes

• 225 g 225 Sweet Potato

• 225 g 225 Butternut

• 225 g 225 Pickling Onions

• 2 2 Squares/Rounds Feta Cheese

• 1.5 tsp 1.5 salt

• 1.5 tsp 1.5 mixed peppercorns (Ground)

• 1.5 tsp 1.5 Dry Mixed Herbs

• 1.5 tsp 1.5 Chicken Spice

• 2 tbsp 2 Cooking Oil (Can be substituted with any heat tolerant oil of your choice)

Method

• Preheat Oven to 180°C.
• Peel the beetroot, sweet potato and butternut then cut into cubes ~1.5cm square.
• Peel onions and cut in half.
• Wash and dry the potatoes.
• Add all vegetables, 1 tbsp oil and 1 tsp from each of the 4 herbs and spices to a large bowl and mix well using a large spoon or a tossing motion. Make sure to coat all the veg in oil and to evenly distribute the seasoning.
• Empty the contents of the bowl into a large, high sided baking/casserole dish.
• Place the chicken into the same bowl, followed by 1 tbsp oil and the remaining half teaspoon of the 4 herbs and spices. Toss the chicken until evenly coated in oil and seasoning.
• Place the chicken on top of the veg, cover with foil and place into the preheated oven for 45 minutes.
• Break the feta into cubes roughly the same size as the pieces of veg and set aside whilst you clean up.
• After 45 minutes, remove foil and turn up the temp in the oven to 200°C and place the feta onto the veg, spacing evenly. Leave it in the oven for at least 20 more minutes to allow the feta to become soft, longer if you prefer the veg to be slightly browner and have a little crunch.
• Remove from the oven and place the chicken onto serving plates. Mix the vegetables in the dish to coat in juice and then serve.

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