Baked Chicken with Vegetables
Healthy and flavoursome, this perfectly oven roasted chicken is a beautifully succulent meal for your loved ones to savour after a hard day at work. Here’s a sure fire way to win their hearts over!
Good to Know
Remove the skin from your chicken before baking to reduce your chicken’s fat content.
|1.2 kg||whole chicken|
|For the Marinade|
|¼ cup||MAGGI® Oyster Sauce|
|1 tablespoon||ginger juice|
|4 cloves||garlic, crushed|
|1 tablespoon||olive oil|
|1||yellow onion, cut into wedges|
|200 g||carrots, cut into wedges|
|1||sweet potato, cut into wedges|
|2||potato, cut into wedges|
|100 g||broccoli, cut into florets|
Rinse the chicken inside and out well under cold water. Next, pat dry using a paper towel.
- In a bowl, mix together MAGGI® Oyster Sauce, water, honey, ginger juice and the crushed garlic. Then, rub all over the chicken.
- Let it marinate for 30 minutes.
- Preheat oven to 200°C for 10 minutes.
Get a baking tray and place the yellow onion, carrot, sweet potato, potato and broccoli.
Drizzle the olive oil over the vegetables and toss them together. Then, scatter them all over the baking tray.
Next, place the marinated chicken on the tray.
Bake the chicken for 15 minutes at 200°C for 20 minutes.
Carefully remove the chicken from the oven, cover it with aluminium foil and reduce heat to 180°C. Continue to bake for 25 minutes or until the chicken browned and thoroughly cooked.
Get your juicy, flavourful chicken out of the oven and serve it while it’s hot!