Roasted Chicken with everything

Seasoned with curry, paprika, and pepper, this tray bake brings chicken and root vegetables together in one deep, caramelized roast — full of warmth and honest flavor.

📝 Ingredients (serves 4)

• 4–6 chicken pieces (thighs or drumsticks with skin)

• 2 medium potatoes, cut into thick rounds

• 1 sweet potato (orange or purple), cut into wedges

• 1 red bell pepper, chopped

• 1 large onion, cut into chunks

• 1 small piece of ginger, thinly sliced

• 6 garlic cloves, peeled and whole

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon sweet paprika

• ½ teaspoon curry powder

• 3 tablespoons olive oil

• Optional: fresh herbs like thyme or rosemary for aroma

🍳 Instructions

1. Preheat the oven

• Set your oven to 200°C (390°F) with both top and bottom heat, no fan.

2. Season the chicken

• Pat the chicken dry and place in a large bowl.

• Add salt, pepper, paprika, and curry.

• Drizzle with 1 tablespoon olive oil and rub the seasoning in well. Set aside.

3. Prep the vegetables

• In a large baking dish or tray, place the potato slices, sweet potato wedges, red pepper, onion chunks, whole garlic cloves, and ginger slices.

• Drizzle with the remaining olive oil and season lightly with salt.

4. Combine and roast

• Place the seasoned chicken pieces on top of the vegetables.

• Cover the tray with aluminum foil and roast in the oven for 40 minutes.

5. Uncover and crisp

• Remove the foil and roast uncovered for 20 more minutes, or until the chicken is golden and the edges of the vegetables begin to caramelize.

6. Serve

• Let rest for 5 minutes out of the oven. Serve warm with a spoonful of the tray juices over everything.

🌿 Kuisit Tip

The sliced ginger infuses the whole tray with brightness. Don’t skip it — and if you want a deeper flavor, marinate the chicken with the spices a few hours before baking.