Southern Spice Chicken Bake

Roast chicken is a huge favourite in our house. My husband Howard, son Ted and I love a roast dinner. As the weather gets warmer I do not want to be spending all my time in the kitchen cooking a roast. Instead I opted for this bake. All the ingredients are put into one pan and then cooked in the oven for 30 minutes. It’s simple and easy. Plus it’s packed with flavour and protein. We loved this dish and we hope you will too.

What’s your favourite roast dinner? Let me know in the comments below and please don’t forget to like and follow me.

Equipment

• Large mixing bowl
• Tablespoon
• Sharp knife
• Chopping board
• Baking tray
• Teaspoon
• Saucepan
• Colander

Ingredients

• Chicken breasts x 500g
• Olive oil x 2 tbsp
• Garlic granules x 1 tsp
• Onion granules x 1 tsp
• Cayenne pepper x 1/4 – 1/2 tsp
• Mild or hot chili powder x 1 tsp
• Smoked paprika x 1 tsp
• Onion x 1
• Potatoes x 1
• Red pepper x 1
• Garlic granules x 1 – 2 tsps
• Fresh rosemary x 2 large stalks or 1 – 2 tsp dried
• Salt and pepper to taste
• Broccoli
• Oil for the base of the baking tray

Method

• Preheat the oven to 200°C or gas mark 6.
• Pour oil into the baking tray and place the tray into the oven while it preheats.
• Put the chicken breasts into a large mixing bowl.
• Add oil to the bowl.
• Then add in the garlic granules, onion granules, cayenne pepper, mild or hot chili powder, smoked paprika and salt and pepper to taste.
• Using your hands rub the mixture over the chicken.
• Store in the fridge until the oven has preheated.
  • You can make the marinaded chicken the night before and store in the fridge overnight.
• Peel and slice the onion and set aside.
• Next peel the potatoes and cut into 1 inch pieces.
• Put the large saucepan on the hob and add cold water.
• Place the potatoes into the water and add a couple of pinches of salt.
• Bring the water to the boil and then turn the heat down.
• Leave to simmer for 5 minutes.
• Drain the potatoes through the colander and rough the edges of the potatoes on the colander.
• Set the colander over the saucepan aside.
• Slice the top from the red pepper.
• Remove the core and the stalk.
• Then slice the flesh.
• Pierce the sausages with the knife.
  • I like to pierce them about three times on two sides of the sausages.
• Remove the baking tray from the oven and put the cut vegetables in.
• Place the sausages on top.
• Put the tray back into the oven for 25 – 30 minutes or until the sausages and potatoes are golden brown.
• While these are cooking cut the broccoli into florets or little trees.
• Put a pan on the hob and bring to the boil.
• Once boiling place the florets into the pan and bring to the boil again.
• Turn the heat down to a medium heat and leave to simmer for 5 minutes or until fork fall.
  • If you like the sausages to brown evenly you may need to turn them half way through.
• Once cooked drain through the colander and set to once side.
• Once cooked remove from the oven and serve with the broccoli.
• Then enjoy.

Southern Spice Chicken Bake was a big hit in our house. Howard, Ted and I really enjoyed this meal. It was easy to prepare and cook. Plus it wasn’t time consuming either. Personally I don’t think the dish is freezable but it could make a delicious leftover lunch the next day. The plates were cleaned and ready to put back in the cupboard when I served this dish. I hope they will be in your house too. However you decide to eat this dinner, as always, please enjoy. Thank you. xxx