Dairy-Free Hangi-Inspired Chicken and Vegetables

Ingredients

• 8 pieces Chicken thighs
• 500 g Kūmara (sweet potato)
• 500 g Pumpkin
• 500 g Potatoes
• 3 medium Carrots
• 0.5 head Cabbage
• 2 tablespoons Olive oil
• 1 teaspoon Smoked paprika
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Preheat your oven to 320°F (160°C).
2. 2Prepare all the vegetables: peel and cut the 500g Kūmara (sweet potato), 500g Pumpkin, and 500g Potatoes into large, even-sized chunks, about 1.5 inches. Trim and cut the 3 medium Carrots into similar-sized pieces. Cut the 0.5 head Cabbage into wedges.
3. 3In a large bowl, combine the 8 pieces Chicken thighs with all the prepared vegetables. Add the 2 tablespoons Olive oil, 1 teaspoon Smoked paprika, 1 teaspoon Dried thyme, 1 teaspoon Salt, and 0.5 teaspoon Black pepper. Toss everything together until the chicken and vegetables are evenly coated.
4. 4Line a large roasting dish with baking paper. Arrange the coated chicken and vegetables in a single layer in the prepared roasting dish.
5. 5Cover the roasting dish tightly with foil. Place the dish in the preheated oven and bake for 1 hour.
6. 6Carefully remove the foil from the roasting dish. Return the dish to the oven and bake for an additional 30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender when pierced with a fork.

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