This chicken roast veggie hash is one of the easiest meals to make. Delicious seasoned roast vegetables, with juicy and flavourful chicken thighs. It makes the perfect weeknight or ‘lazy’ meal.
The beauty is that you can chuck the vegetables into the oven whilst cooking the chicken, which is a great time saver. Even if you’re not great with multitasking, this chicken roast veggie hash is still super easy.
My chicken roast veggie hash recipe is also really adaptable to suit your taste buds. It’s inexpensive and requires minimal effort. What’s not to love?! With it also having a delicious seasoning, it means this is far from a bland chicken and vegetable dinner. This chicken roast veggie hash is packed with flavour and textures that compliment each other so well.
Key Ingredients
- Red onion: has a milder and slightly sweeter flavour. When roasted I find it brings out a light caramelised flavour, compared to regular brown onions.
- Broccolini: over normal broccoli. Broccolini has delicious tender stems, and the tops absorb the seasonings. I love using broccolini because the tops also go a bit crispy when they are roasted, a great pairing with the softer stems.
- Asparagus: is something I was never too sure about until I first made this recipe. Now I love asparagus, roasted or pan fried. Like the broccolini, it gets the slightly crisp top and the tender stalks. Personally, I prefer the skinnier stems over the thick ones.
- Garlic: is added to the chicken. In the past I have roasted the garlic whole, but for this I prefer to add it to the chicken. The garlic gives the chicken an extra aromatic boost and depth in flavour.
- Chicken thighs: I highly recommend spending that bit extra to opt for chicken thighs rather than breast. Chicken thighs are so much more tender and are perfect for this chicken roast veggie hash, they embrace but also enhance the flavour.
- Seasonings: paprika, Italian herbs, onion powder, garlic powder, chicken powder. Paprika gives the chicken roast veggie hash a light smokiness to add depth. Garlic and onion powders are great flavour enhancers for the savoury elements. Using Italian herbs creates a beautiful harmony of flavours. Chicken powder is one of my favourite seasonings… it’s salty and gives any poultry recipe an amazing oomph to the taste. It is similar (potentially the same) as the stock cubes you can buy, in powder form and typically less intense.
- Olive oil: is the binding agent for the seasonings, vegetables, and chicken. By using oil it helps the vegetables get an even coating of the seasonings, while also preventing the vegetables from burning right away in the oven. It is also used for cooking the chicken and ensuring the thighs are properly seasoned as well.
How to make this chicken roast veggie hash
Preparation.
Preheat the oven to 180℃ and line a baking tray with tinfoil. Prepare the vegetables by chopping the ends off the broccolini and asparagus, then peeling and thickly slicing the red onion. In a bowl combine a tablespoon of all of the seasonings with a tablespoon of the olive oil.
Roast the vegetables.
Lay the vegetables evenly spread out on the baking tray, then coat in the olive oil spice mixture. Place in the oven for 20 minutes, flipping halfway through.
Cook the chicken.
While the vegetables are in the oven, place chicken thighs in a medium heat pan with olive oil. Coat the chicken thighs with the remaining seasonings, and crushed garlic. Cook for a few minutes on each side, then turn the temperature up to a high heat. Brown the chicken thighs for a further few minutes on each side with the high heat, so that both sides have a nice light crust.
Serve the chicken roast veggie hash.
Remove the vegetables from the oven, plate alongside the chicken thighs. Enjoy whilst it’s hot!
Variations
This chicken roast veggie hash is one of the most adaptable recipes! I have curated this recipe with broccolini, asparagus, and red onion because those are my favourites. In the past I have also used kumara (sweet potato) and carrot too, which is delicious. This recipe is also great for using up any vegetables you may have in the fridge at the end of the week.
Storage
If you have any leftovers, then allow the chicken roast veggie hash to cool first. Place in an airtight container and it should stay in the fridge for up to 3 days. However, from experience, the broccolini and asparagus typically aren’t the best for leftovers as they tend to go soggy. The chicken and onion are great to be eaten another day though!
More chicken recipes:
- The Best Chicken Soup
- Chicken, Bacon, Pesto Pasta
- Chicken Fricassee
- Red Wine Chicken
- Chicken, Leek, Mushroom Pie
- Garlic Parmesan Chicken
- Caesar Salad
- Caramelised Onion Chicken
Alrighty, ready to get cooking? Come on, grab your ingredients! You do not want to miss out on this quick and easy chicken roast veggie hash. So what are you waiting for… let’s go!
Chicken Roast Veggie Hash
Ingredients
- 1 red onion
- 1 bunch broccolini
- 1 bunch asparagus
- 3 cloves garlic
- 4 chicken thighs (boneless)
- 2 tbsp olive oil
- 2 tbsp paprika
- 2 tbsp italian herbs
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 2 tbsp chicken powder
Instructions
- Preheat the oven to 180℃ and line a baking tray with tinfoil.
- Prepare the vegetables by chopping the ends off the broccolini and asparagus, then peeling and thickly slicing the red onion.
- In a bowl combine a tablespoon of all of the seasonings with a tablespoon of the olive oil.
- Lay the vegetables evenly spread out on the baking tray, then coat in the olive oil spice mixture. Place in the oven for 20 minutes, flipping halfway through.
- While the vegetables are in the oven, place chicken thighs in a medium heat pan with olive oil.
- Coat the chicken thighs with the remaining seasonings, and crushed garlic.
- Cook for a few minutes on each side, then turn the temperature up to a high heat.
- Brown the chicken thighs for a further few minutes on each side with the high heat, so that both sides have a nice light crust.
- Remove the vegetables from the oven, plate alongside the chicken thighs.
