Roasted veggies with chicken and potato wedges

Name: Roasted veggies with chicken and potato wedges
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 8 chicken pieces; 5 potatoes peeled and quartered lengthwisa; olive oil; 1 red pepper sliced; 1 butternut; 8 courgettes halved; 8 patty pans halved; 4 carrots peeled, cut into thirds; 10 baby onions peeled; garlic and herb seasoning; 1 soup powder brown onion

4 servings Prep: 15 mins, Cooking: 1 hr 20 mins

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A weekday classic, made the wholesome way.

By Food24 October 20 2010

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Roasted veggies with chicken and potato wedges

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Ingredients (11)

8	chicken — pieces
5	potatoes — peeled and quartered lengthwisa
	olive oil
1	red pepper — sliced
1	butternut
8	courgettes — halved
8	patty pans — halved
4	carrots — peeled, cut into thirds
10	baby onions — peeled
	garlic and herb seasoning
1	soup powder — brown onion

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Method:

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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