Golden Roast Chicken with Jamaican Market Vegetables
Ingredients
- 1 pack CB Chicken Mixed parts
- 1 tsp vegetable oil
- 2 tsp Chicken Seasoning
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1/2 tsp black pepper
- 2 small cho chos, peeled and cut into large chunks
- 2 large carrots, peeled and cut into large chunks
- 2 cups pumpkin, peeled and cut into large chunks
- 2 potatoes peeled and diced into large chunks
- 1 small onion diced
- 5-6 Thyme sprigs
- 2 rosemary sprigs
- 3 cups chicken stock
- parsely leaves
Instructions
- Add chicken to a Ziploc bag and season with chicken seasoning, paprika, onion powder and black pepper
- Let it marinate overnight
- Preheat oven to 375F
- To make, add the veggies to a large casserole dish and the seasoned chicken on top.
- Pour over chicken stock and add rosemary and thyme sprigs.
- Make sure the rosemary and thyme are submerged in the stock so they don’t burn
- Bake for an hour and a half uncovered , basting the chicken and vegetables with the stock at intervals. The stock will reduce to tasty chicken gravy, the vegetables will caramelize and the chicken will be golden brown.
