Roast Chicken with Carrots and Potatoes



Chicken with skin – 1 kg cut into big chunks

Potatoes – 4 cut into cubes

Carrots – 2 cut into big pieces

Onions – 2 medium cut into cubes

Garlic – 1 tbsp minced

Worcestershire sauce – 2 tbsp

Sweet chilli sauce – 2 tbsp

Maggi chicken cube – 1 powdered

Red chilli flakes – 1 tsp

Pepper powder – 1/2 tsp

Italian seasoning – 1 tsp (dry herbs)

lemon juice – 2 tsp

Olive oil – 2 tsp

Salt – to taste



In a large bowl mix all the ingredients together along with chicken and vegetables, and allow to stand for 30 minutes.  Preheat the oven for 20 minutes on 190 degree C.  Transfer the chicken and vegetables on to a baking dish and pour the leftover marinade on top of it.  Bake for 1 hour on 190 degree C.  Take out the dish and baste the pieces with the leftover liquid.   Bake for another 30 minutes on 250 degree C.  Allow it to stand for 20 minutes.  Serve delicious ‘Roast Chicken with Carrots and Potatoes’ for a heartwarming dinner.  Enjoy!