Preheat oven to 200 °C.
Mix olive oil, paprika, cayenne pepper and lemon juice and rub onto chicken.
Scatter vegetables on the base of a roasting pan and top with chicken.
Mix stock and seasoning together and pour over vegetables.
Cover with foil, shiny side in, and bake for 20 minutes.
Remove foil and bake for a further 15 to 20 minutes until chicken is done and all vegetables are roasted and soft.
Serve with wild and brown rice or cooked wheat kernels (stampkoring).
NUTRITION PER SERVING
Energy 1 212 kJ, Protein 33 g, Fat 12 g, Carbohydrate 8 g