PREPARATION

1. Preheat the oven to 180°C.2. Place the chicken in the 3 l mixing bowl and season

with the salt and pepper and sweet paprika. Drizzle with olive oil and leave to marinate for at least 30 minutes.

3. Place the carrots, courgettes, pumpkin, potatoes and garlic cloves on an oven tray and drizzle with olive oil and season with salt and pepper. Stir well.

4. Now, wedge the marinated chicken between the vegetables and roast in the oven for 45 minutes or until cooked through. After 10 minutes, add the onion wedges to the vegetable mix.

5. Meanwhile, boil salted water in the 1 l saucepan and add the broccoli. Blanch for about 2–3 min-utes. To keep the broccoli from losing its vibrant green colour, the trick is to not overcook it.

6. Serve and enjoy! Otherwise, store the roasted chicken, vegetables and blanched broccoli in the 2 l mixing bowl with lid and refrigerate. Be sure to enjoy it within 2 days of placing it in the fridge.

INGREDIENTS

• 6 chicken thighs with skin on

• Olive oil• Salt and pepper• 1 tsp. sweet

paprika• 2 carrots, peeled

and chopped• 2 courgettes,

chopped• 100g pumpkin,

peeled and chopped

• 150g small potatoes, cut in half

• 1 red onion, peeled and cut into wedges

• 4 garlic cloves, peeled

• 100g broccoli, chopped

ROASTED VEGETABLES AND CHICKEN