Step-by-Step Guide to Make Speedy My Peppery All Roast Chicken & Veg Bake. 😀

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The ingredients needed to make My Peppery All Roast Chicken & Veg Bake. 😀:

1. Make ready 2 Chicken Breasts cut into big bite size pieces
2. Prepare 300 g Mushrooms cut in half
3. Get 1 onion chopped
4. Make ready 150 g curly Kale
5. Make ready 3 Carrots chopped in big pieces
6. Take 3 garlic cloves chopped
7. Prepare 1 tsp Black cracked pepper
8. Make ready 1/2 Tsp red pepper flakes
9. Get 2 tbls olive oil
10. Get 10 small potatoes cut in half
11. Prepare 10 Cherry Tomatoes

Chicken thighs are a staple meat in my fridge. One of my all time favorite way to prepare dark meat chicken is this black pepper chicken marinated chicken that you simply oven roast. This is a foolproof method for how to roast a whole chicken, yielding immaculately crispy skin and incredibly juicy meat. The secret to getting super-crisp skin when roasting a chicken is getting it as dry as possible before going into the hot oven.

Instructions to make My Peppery All Roast Chicken & Veg Bake. 😀:

1. Peel and cut potatoes, Mushrooms, onion, Carrots and chopped garlic
2. Your Oven pan pour the olive oil on the bottom and grease all the sides. Cut up the chicken and add to the oven dish with everything except Kale and garlic.
3. Add a little oil to the frying pan and add the garlic fry for one minute then add them spread out in the dish with the chicken and veg.using a big spoon toss it all to mix and coat with a little oil. Then add the red pepper and black pepper n salt.
4. Cover and add to a preheated oven and cook on medium for 30 mins toss all to mix then return to the oven for a further 30 minutes. Boil the kale and add to the oven with the mix for a further 20 minutes.
5. Turn al over gently then add it back to the oven. Boil the Kale with a little salt in the water. When kale is cooked add to a strainer then add to the chicken veg for the last 20 minutes mix in.
6. You can make a little gravy to go with this. Just 1 chicken stock and 1 veg stock cube added to 1/2 pint boiling water some black pepper and 1-2 tsp cornstarch depending on how thick you like the gravy. bring it to the boil and keep on a low heat until the meal has been added to serving plates.

This is a foolproof method for how to roast a whole chicken, yielding immaculately crispy skin and incredibly juicy meat. The secret to getting super-crisp skin when roasting a chicken is getting it as dry as possible before going into the hot oven. And yes, that means skipping rubbing the chicken with. The cracked pepper coating brings a hot spice flavor to the meat. I also suggest your served this Peppery Pinot Noir Tenderloin Roast with an Oregon Pinot Noir wine.

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