Recipe : Oriental style chicken and vegetables

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With subtly spicy notes, this recipe of baked chicken with vegetables takes you on a mini oriental journey. Enjoy with saffron rice or couscous.

Metric US

Wash all your vegetables.
Peel your carrots and potatoes.
Cut your zucchini and carrots into slices and your potatoes into small quartiers.
Chop your parsley and coriander.
Crush your garlic and ginger (you should get 2 tablespoons of ginger).
Place all your vegetables and chicken in a large bowl.
Prepare the marinade in a large salad bowl by combining the olive oil, garlic, paprika, cumin, ginger powder, pepper, salt, coriander, and tomato paste. Mix well.
Make small striations in the chicken and marinate in the bowl, making sure to mix well..
Then add the other vegetables and mix well. Cover with cling film and leave in the refrigerator for 2-3 hours.
Once your ingredients have marinated well, put a little oil in a roasting pan or other ovenproof dish.
Place all the vegetables on the bottom of the dish, then place your chicken legs on top and sprinkle with pitted olives.
Preheat your oven to 200°C and put your roasting pan in it.
Cook for 50 minutes to an hour. Check the chicken for doneness by poking the flesh (it should not be bloody and there should be no juice coming out of the flesh).