Mediterranean baked chicken and veggies

Simple Mediterranean recipes that feed the whole family are kind of my thing, and you cannot get more simple than an all-in-one sheet pan recipe! This dish is packed with classic Mediterranean flavours like oregano, parsley, lemon and balsamic vinegar for a touch of sweetness when baked. It’s perfect for a mid-week meal when you’re short on time (and energy), and will also keep well for meal prep to enjoy throughout the week.

Serves: 4 | Time: 45 minutes

Ingredients:

6 chicken drumsticks 
1 capsicum (bell pepper)
2 carrots
6-8 baby potatoes (or 2 small standard potatoes) 
2 shallots 
A handful of cherry or grape tomatoes

Marinade:

1 handful of parsley finely chopped
3 Tbsp extra virgin olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp dried oregano
Pinch of salt and pepper
Juice of 1 small lemon
1.5 Tbsp balsamic vinegar

Method:

• Preheat your oven to 420F/230C

• Line a large baking tray or sheet pan with baking paper

• Chop all the vegetables into even bite-size pieces leaving the tomatoes whole. If using baby potatoes half them and cut them into thirds again (small wedges) so they cook through quickly 

• Combine all the ingredients for the marinade in a small bowl

• Add your vegetables and chicken to the sheet pan and pour on the marinade.
  Massage everything together so all the components are all well covered

• Arrange the chicken and vegetables so they are flat in the pan 

• From the corners or edges, gently add a 1/4 cup of water to line the bottom the pan

• Bake for 40 minutes, until your potatoes are soft and the chicken is cooked through.