Chicken and Veg Bake
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 3 h. 20 min.
Ready in
Ingredients
for
4
- Ingredients
- 8 Tbsps olive oil
- 2 tsps Dijon mustard
- 1 Tbsp balsamic vinegar
- ½ lemon (juice)
- salt
- peppers
- 32 ozs new potatoes (halved)
- 8 Chicken drumstick
- 6 sprigs rosemary (lightly crushed)
- 8 cherry Tomatoes
- 12 Asparagus (spears)
Preparation
Kitchen utensils
1 Skillet, 1 Bowl, 1 Small bowl, 3 Plates, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Fork, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Mandoline, 1 Sieve, 1 Slotted spatula
Preparation steps
1.
Whisk together the oil, mustard, vinegar and lemon juice. Season to taste with salt and pepper. Put the chicken drumsticks in a shallow dish and pour over the marinade. Cover and leave to stand for at least 2 hours.
2.
Heat the oven to 200°C (180° fan) 400°F gas 6.
3.
Drain the marinade into a roasting tin or large baking dish. Add the potatoes and toss to coat in the marinade. Cook for 20 minutes.
4.
Add the chicken to the tin and season with salt to taste. Tuck in the rosemary and cook for a further 30 minutes.
5.
Add the tomatoes and asparagus to the tin and toss well to coat in the juices. Cook for a further 15-20 minutes, until the vegetables are tender and the chicken is golden and crisp and the juices run clear with no hint of pink.
