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Roasted Chicken with Cucumber Salad

Roasted Chicken with Cucumber Salad

Succulent roasted chicken cooked perfectly in the microwave oven. Serve with cucumber salad for a great dinner party dish.

Roasted Chicken with Cucumber Salad
Difficulty:Medium

Ingredients

Servings:2

Ingredients

  • 2large chicken pieces
  • 3 tbspextra virgin olive oil
  • sea salt
  • black pepper
  • 5purple potatoes
  • 0.5lemon
  • 3garlic cloves
  • 1red pepper
  • 2carrots
  • fresh thyme
  • 2red onion (quartered)
  • 0.5 tspsweet red paprika
  • 200 gcherry tomatoes (on the vine)

Cucumber Salad

  • 1cucumber
  • fresh basil
  • fresh parsley
  • 0.5lemon juice
  • Salt and Pepper
  • 2 tbspolive oil

Steps

STEP 1

Preheat on convection at 180°C.

STEP 2

Mix 2 tbsp olive oil with salt, pepper, and paprika. Score the chicken skin, then toss chicken in mixture. Let rest in the fridge for a minimum 2 hours.

STEP 3

While the chicken is in the fridge, cut the veggies in irregular shapes and coat them in some olive oil, salt, and pepper.

STEP 4

Make the cucumber salad:
Cut the cucumber into large pieces. Sprinkle with salt and pepper, and add chopped herbs. Mix well and let sit for 5 minutes. Add olive oil and lemon juice.

STEP 5

Add veggies, lemon and herbs to the bottom of an oven-safe dish. Put the chicken on top.

STEP 6

Transfer to the oven and roast for 45-60 minutes or until the chicken is cooked through. Serve with the cucumber salad.

Enjoy

Roasted Chicken with Cucumber Salad

Ania Wojtalik

Ania's Vibrant Kitchen is a collection of recipes that celebrate the pleasure of eating and cooking vibrant, delicious and wholesome food.

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