Roasted Chicken with Cucumber Salad

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

Difficulty: Medium

Ingredients

Servings: 2

Ingredients

2 large chicken pieces

3 tbsp extra virgin olive oil

sea salt

black pepper

5 purple potatoes

0.5 lemon

3 garlic cloves

1 red pepper

2 carrots

fresh thyme

2 red onion (quartered)

0.5 tsp sweet red paprika

200 g cherry tomatoes (on the vine)

Cucumber Salad

1 cucumber

fresh basil

fresh parsley

0.5 lemon juice

Salt and Pepper

2 tbsp olive 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

Ania Wojtalik

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