Chicken and vegetable roast

Chicken, Brussels sprouts, cauliflower and carrot roast

8 Skinless chicken thighs

approx 15 Brussels sprouts

Cauliflower

2 - 3 large carrots 

1 leek

Garlic (fresh crushed or powdered)

Low sodium salt

Grounded black pepper

Herb mix

Your favourite seasoning

How to:

• preheat the oven to 200 degrees C
• season the chicken, rub crushed garlic in it and put in a roasting dish. Pop in the oven for approx 15 min, turning them over once half time.
• while chicken is roasting, peel off the carrots and cut in to slices, cut the Brussels sprouts in to halves, slice cauliflower and leek
• add some seasoning to the veggie mix (I used small pinch of salt and mixed herbs) 
• when the chicken looks half way cooked (or after approx 20 min of cooking) add veggies to the roasting dish and cover everything with a foil
• cook for further 20 min  ( or till the veggies are soft and chicken is done) 

Enjoy! 

The chicken turned out very very soft and tasty.  I cooked large portion to be a  family dinner. It was a success! 

xo R.