Cozy Marinated Chicken with Vegetables

Some of the best recipes come together by pure instinct, and that’s exactly how this marinated chicken with vegetables came to be. One day, I found myself not knowing what to cook, but I craved something comforting and flavorful—something that felt like a warm hug on a plate. So, I started mixing spices, adding ingredients that just felt right in the moment, and the result was fantastic.

This dish is perfect for those days when you’re not sure what to make, but you want something satisfying and full of flavor. The marinade brings together a blend of bold spices, while the roasted vegetables and tender chicken create the perfect combination for a cozy, home-cooked meal. Paired with a simple side of basmati rice, it’s a dish that never fails to hit the spot.

Serves: 4
Preparation Time: 20 minutes (plus marination time)
Cooking Time: 45-50 minutes

Ingredients:

For the Chicken Marinade:

• 4 tablespoons olive oil

• 2 tablespoons red grape vinegar

• 1 tablespoon Arabian mixed spices

• 1 teaspoon paprika

• 1/2 teaspoon black pepper

• Juice of half a lemon

• A handful of fresh parsley, chopped

• 1 teaspoon dried oregano

• 4 garlic cloves, minced

• 1 tablespoon chili paste

• Salt, to taste

For the Vegetables:

• 2 medium potatoes, cut into chunks

• 1 head of broccoli, cut into florets

• 1 large onion, quartered

• Olive oil, for drizzling

For the Basmati Rice (optional side):

• 1 cup basmati rice

• 1 bay leaf

• 1/2 teaspoon dried oregano

• Salt, to taste

Instructions:

Prepare the Chicken Marinade:

• In a large bowl, whisk together the olive oil, red grape vinegar, Arabian mixed spices, paprika, black pepper, lemon juice, fresh parsley, oregano, garlic, chili paste, and salt.

• Add the chicken pieces to the marinade, making sure each piece is well coated.

Cover the bowl and place it in the fridge for at least 4 hours to allow the flavors to infuse. You can marinate for less time if needed, but for best results, leave it for the full 4 hours.

Prepare the Vegetables:

• Preheat your oven to 200°C (390°F).

• Cut the potatoes, broccoli, and onion, and place them in a baking tray. Drizzle with olive oil and toss to coat evenly.

• Take the marinated chicken out of the fridge and place the chicken pieces on top of the vegetables, pouring any leftover marinade over the top.

• Add half a cup of water

Bake the Chicken and Vegetables:

• Cover the tray with aluminum foil and place it in the preheated oven.

• Bake for 30 minutes, then remove the foil and continue baking for another 10-15 minutes until the chicken is golden brown and cooked through, and the vegetables are tender.

Cook the Basmati Rice (optional):

• While the chicken is baking, cook the basmati rice. Rinse the rice thoroughly and add it to a pot with 2 cups of water, the bay leaf, oregano, and a pinch of salt.

• Bring to a boil, then lower the heat and cover. Simmer for 15-20 minutes until the rice is cooked and fluffy.