Updated: Jun 8
This is a super simple one pan roast vegetables and chicken wings recipe.
It's perfect for those cold and wet days where you crave comfort food.
Paired with a healthy salad, it is complete.
I love that the vegetables cook in the juices of the chicken. This imparts so much more flavour than if you were to just cook them separately. I recommend leaving the garlic cloves in their skins. This allows them to roast and caramelise in their own juices. You can literally squeeze out the roasted garlic with a fork.
You can substitute chicken wings for legs. My daughter insisted she wanted wings so we used wings.
I highly recommend making this salad with the recipe.
We often eat this on cold days.
You can watch the video of how I made it down below. If you don't want to watch the whole video, then skip to the 5:33 minute mark.
I hope you enjoy making it.
Let me know in the comments how it turned out!