Roast Chicken and Veggies

Roast chicken with veggies

Pre heat oven to 350 degrees F

4 boneless skinless chicken thighs, washed well and patted dry 

For the rub:

1/4 cup orange juice

1/2 teaspoon oregano

1/2 teaspoon cumin powder

1/2 teaspoon chilli powder

1 teaspoon red chilli flakes

1 teaspoon minced garlic

2 tablespoons oil + 1 tablespoon more

Salt

Mix ingredients well.Put in chicken,rub all over. Place in a zip lock bag or a covered container and marinate overnight or for at least a few hours.

Heat oil on a heavy bottomed skillet. Cook chicken on high heat - about 2 minutes each side.

Remove and place on a pre greased baking dish, roast in a pre heated oven for about 20 minutes.

For the Vegetables:

Mixed vegetables - I used -

Baby carrots ( use whatever is handy)

Broccoli florets

Snow peas

Few kernels of fresh corn

1 finely sliced onion

1/2 teaspoon garlic minced

1/2 teaspoon mustard paste

Salt

1 tablespoon oil

Heat oil. Sauté onion and garlic till just caramelised.Add mustard paste and salt.Add vegetables in order of cooking time.Cook till just done and veggies still have a crunch.

Serve with the roast chicken...