You Will Need:

For the chicken

1 red pepper, cut into chunks
3 butternut slices, peeled and cut into chunks
1 large sweet potato, scrubbed and cut into chunks
1 red onion, cut into chunks
2 carrots, scrubbed and cut into chunks
3 cloves garlic, finely sliced
100 g cherry tomatoes, pricked
2 t (10 ml) Ina Paarman’s Vegetable Spice
olive oil
8 free range chicken thighs, bone-in, skin on
2 t (10 ml) Ina Paarman’s Rosemary & Olive Seasoning
1 t (5 ml) Ina Paarman’s Chicken Flavour Stock Powder
½ cup (125 ml) water
1 x 200 ml Ina Paarman’s Lemon & Herb Coat & Cook Sauce

For the chicken

1 red pepper, cut into chunks
3 butternut slices, peeled and cut into chunks
1 large sweet potato, scrubbed and cut into chunks
1 red onion, cut into chunks
2 carrots, scrubbed and cut into chunks
3 cloves garlic, finely sliced
100 g cherry tomatoes, pricked
2 t (10 ml) Ina Paarman’s Vegetable Spice
olive oil
8 free range chicken thighs, bone-in, skin on
2 t (10 ml) Ina Paarman’s Rosemary & Olive Seasoning
1 t (5 ml) Ina Paarman’s Chicken Flavour Stock Powder
½ cup (125 ml) water
1 x 200 ml Ina Paarman’s Lemon & Herb Coat & Cook Sauce

Ina’s Tip

Instead of peeling the sweet potatoes and carrots, scrub them with a clean green foam backed scrubbing pad.

Method:

Adjust the oven rack to middle position. Pre-heat oven to 180’C

Arrange all the cut vegetables in a large roasting tray. Season with the Vegetable Spice. Drizzle over 2 T (30 ml) of olive oil, and mix to combine evenly.

Place the chicken portions skin side up, on top of the vegetables and season with the Rosemary & Olive Seasoning. Mix the Chicken Flavour Stock Powder with the water. Pour the stock in on the side around the vegetables.

Pour the Lemon & Herb Sauce over the chicken.

Place in the pre-heated oven and roast uncovered for 45 - 55 minutes, until the chicken is brown and crispy.

Cut the French loaf into long fingers on the diagonal.

Sprinkle over the grated cheese and grill.