Instructions:
Prepare the chicken:
Preheat your oven to 200°C (390°F).
Mix olive oil, minced garlic, paprika, cumin, turmeric, salt, and pepper in a bowl.
Rub the chicken with this mixture, ensuring it’s well-coated.
Let the chicken marinate for at least 30 minutes (overnight for best results).
Prepare the vegetables:
Boil the potatoes and carrots until tender, but not fully cooked (about 10 minutes).
Steam or blanch the green beans and zucchini if using for 3-4 minutes.
Toss the boiled vegetables in olive oil, fresh herbs, salt, and pepper.
Roast the chicken:
Place the marinated chicken in a roasting pan or on a baking sheet.
Roast for about 30-40 minutes or until golden brown and fully cooked, turning halfway for even browning.
Cook the vegetables:
In the same pan (or a different one), add the partially cooked vegetables around the chicken for the last 15 minutes of roasting. Let them cook until slightly crispy and infused with the chicken juices.
Final touch:
Once everything is roasted, serve the chicken on a platter with the vegetables.
Garnish with a slice of lemon for a fresh touch.
Serve:
Squeeze some extra lemon juice on top if desired.
This dish looks healthy, flavorful, and full of vibrant colors! If you’d like to adjust any of the ingredients or cooking methods, feel free to let me know.
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