One Pan Roasted Chicken and Mexico Mix Vegetables

Elena Butuc

I don't always have the time or desire for sophisticated food and then it's time to roast chicken in the oven. Most of the time we bake chicken with potatoes, but recently I've started cooking more and more often this combination of chicken with Mexican vegetables. We are all delighted, the vegetables are even more delicious when cooked together with the meat and absorb all the flavors.

I definitely recommend it. It's a quick, simple, delicious and complete recipe. Roast chicken prepared in this way will surely become the family's favorite.

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Ingredients

Metric US

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Chicken legs

6 pieces

any type you prefer, whole, bone-in, boneless etc.

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Carrots

1 piece

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Bell pepper

2 pieces

I recommend choosing red and yellow peppers, if you can

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White onion

1 piece

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Canned corn

1 cup

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Frozen green peas

1 cup

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Frozen green beans

1 cup

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Olive oil

100 ml

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Salt

2 tsp

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Ground black pepper

0.25 tsp

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Sweet paprika

2 tsp

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Tomato puree

200 ml

or 2-3 tomatoes, crushed

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Garlic powder

1 tsp

or 2-3 cloves of garlic, crushed

Step by step

Step 1

Season the chicken legs on all sides with 1 teaspoon of salt, a little ground black pepper, 1 teaspoon of paprika and a few tablespoons of olive oil.

Step 2

Peel and wash the onions and the carrots, dice / slice. Cut the peppers too.

Prepare the rest of the vegetables and place them all in a large bowl.

Here you can modify and add any other vegetables in any proportions you like.

One Pan Roasted Chicken and Mexico Mix Vegetables - Step 2

Step 3

Add 200ml of tomato puree, 80ml of olive oil, 1 teaspoon of salt, a little ground black pepper, 1 teaspoon of garlic powder and 1 teaspoon of paprika.

Mix everything well.