½cuplemon juice (or ¼ cup lime juice + ¼ cup of orange juice)
2tablespoonsbrown sugar
2tablespoonsgarlic powder
¼cupKetchup
1tablespoonsalt
1tablespoonblack pepper(freshly-cracked, or ground)
For the chicken and veggies
1white onion(large), cut into cubes
2bell pepper, cut into cubes
6chicken thighsor 12 drumsticks
2cupssweet potato cut into cubes
2cupscarrots, cut into cubes
Some chopped parsley, rosemary, or fresh thyme to garnish.
Instructions
Step 1: Making the sauce / marinade
Mix all the sauce ingredients for the sauce (lemon juice, brown sugar, garlic powder, ketchup, salt, and pepper).
Step 2: Season the chicken
Place chicken thighs in a bowl and stir in the onion and bell pepper. Add the sauce mixture, moving around until the meat is coated with the sauce.Cover and marinate for at least two hours in the fridge.
Step 3: Cooking
Heat the oven to medium-high heat (350 ºC [180 ºC]).Place the sweet potatoes and carrot in a baking pan. Put the chicken legs (and onion and bell pepper) on top of the vegetables, and drizzle everything with the sauce in which the chicken marinated.Roast for 30 minutes or until the chicken is cooked through and light golden.
Step 4: Serving
Remove from the heat, sprinkle with fresh herbs, and serve
Cook's notes
Line the bottom of the pan with aluminum foil for easy cleaning later on if you use a metal baking pan.