Free from wheat, gluten, egg, milk, peanuts, tree nuts, soy, fish, shellfish

This allergy-friendly roast is simple, nourishing, and perfect for the whole family.

Keep the chicken skin on to adds flavour, helps the meat stay moist, and provides healthy fats and collagen.

Use a cooking olive oil (refined or light) rather than extra virgin olive oil, as it has a higher smoke point and won’t burn when roasting at higher temperatures.

Ingredients (Serves 4)

• 4 bone-in, skin-on chicken thighs or drumsticks
• 2 tbsp cooking olive oil (refined/light)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• 2 tsp fresh rosemary (or 1 tsp dried)
• 2 tsp fresh thyme (or 1 tsp dried)
• 2 garlic cloves, minced
• 2 medium carrots, sliced into batons
• 2 baby marrows (zucchini), sliced
• 1 medium sweet potato, cubed (skin on)

Method

1. Preheat oven to 200°C (fan 180°C).
2. Prepare chicken: Pat chicken dry with paper towel for crispier skin. Rub with cooking olive oil, salt, pepper, paprika, rosemary, thyme, and garlic.
3. Arrange veggies: Place carrots, baby marrows, and sweet potato in a roasting dish. Drizzle lightly with cooking olive oil and toss to coat.
4. Roast: Place chicken pieces skin-side up on top of the veggies. Roast for 35–40 minutes, or until the skin is golden and the internal temperature reaches 75°C.
5. Rest & serve: Let the chicken rest 5 minutes before serving so the juices redistribute.

Tip:
For extra-crispy skin, switch the oven to grill mode for the last 2–3 minutes of cooking — just keep a close eye to prevent burning.