Paprika chicken with vegetables

Method

1. Preheat your (fan) oven to 170°C. Combine the seasoning ingredients in a large bowl and set to one side. Line 3 baking trays with non stick baking paper.

2. Take Tray 1: Put the chicken on the tray (do not wash the chicken). Take 1 teaspoon of the seasoning mixture and rub it onto the skin of the chicken. Put Tray 1 in the oven immediately.

3. Take Tray 2: Put the root vegetables on this tray; butternut squash, carrots, and parsnips. Take 1 tablespoon of the seasoning mixture and pour it over chunks of vegetables. Mix the vegetables well so they are coated in the seasoning.

4. Take Tray 3: Put the soft items on this tray; tomatoes, peppers, and onions. Repeat the steps with the seasoning mixture.

5. The Large Bowl: There should be a small amount of seasoning left in the large bowl. Take the potatoes and toss them in this mixture. If you don’t want roast potatoes with your dinner, just make mashed potatoes as normal and skip this step.

6. After Tray 1 has been in the oven for 30 minutes, open the oven and carefully spoon the coated potatoes into the baking tray beside the chicken. Put Tray 2 in the oven.

7. Let the trays cook in the oven for another 30 minutes then now add the third tray to the oven.

8. Remove the chicken and roasted vegetables from the oven and serve your roast paprika chicken but reserve half of Tray 2 & Tray 3 for tomorrow. And don’t forget to pick any leftover chicken from the bones for the following day as well.