Roasted veggies with chicken and potato wedges

Recipe from: 20 October 2010

Ingredients 11
Servings 1
Minutes 15 mins


Serving Change
  • 8
    chicken pieces
  • 5
    potatoes, peeled & quartered lengthwise
  • Waverley Hills Olive Oil
  • 1
    red pepper, sliced
  • 1
    butternut, cut
  • 8
    baby marrows, halved
  • 8
    patty pans, halved
  • 4
    carrots, peeled & cut into 3’s
  • 10
    baby onions, peeled
  • Garlic braai seasoning
  • 1
    packet brown onion soup


15 mins
Preheat oven to 200ºC.
Place the chicken and potato wedges in a baking tray, rub generously with Waverley Hills Olive Oil and sprinkle lightly with the garlic braai seasoning.
Bake for 20 min in the oven. After 20 min, reduce the heat to 180 ºC.
Remove from oven, loosen the chicken and wedges and place all the veggies on top.
Sprinkle the brown onion soup evenly over the veggies.
Pour some olive oil over and mix through.
Bake in the oven for 40 min.

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Read more on: poultry  |  bake  |  grill


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