Ingredients
2
2 servings
- •1 tablespoon paprika
- •2 teaspoons onion powder
- •2 teaspoons salt
- •1 teaspoon garlic powder
- •1 teaspoon dried rosemary
- •1 teaspoon black pepper
- •1 teaspoon dried oregano
- •1 whole chicken, quartered
- •2 carrots, cut into thirds
- •3 red skin potatoes, halved
- •1 ear corn, quartered
- •1 tablespoon olive oil
- •1 tablespoon butter
- •5 sprigs fresh thyme
Instructions
- Combine paprika, onion powder, salt, garlic powder, rosemary, pepper, and oregano in a small bowl and mix well. Reserve 1 tablespoon of the spice mix and set aside.
- In a large ziplock bag, place the quartered chicken and spice mix. Marinate for 1 hour or overnight.
- Preheat the oven to 400˚F (200˚C).
- Add the carrots, potatoes, and corn to a bowl and drizzle with oil and remaining 1 tablespoon of spice mix and toss until thoroughly coated.
- Heat a large pan with oil over high heat. Add the chicken pieces and cook until golden brown on both side. Set aside.
- Place the chicken and veggies on a sheet of aluminium foil. Top with butter and thyme. Fold the foil over the chicken and vegetables and cinch the edge so that no air can escape.
- Bake for 45 minutes, or chicken is completely cooked.
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 1481
- Carbohydrate: 69g
- Fat: 89g
- Fiber: 10g
- Protein: 93g
- Sugar: 7g
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