Home Lifestyle Recipes RECIPE: Roast chicken and vegetables

RECIPE: Roast chicken and vegetables


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Old-fashioned roasted chicken is always a good idea for any lunch or dinner menu. Cape Town realtor and home cook Miranda Steduto shares one of her favourites, roasted sticky barbeque chicken with roasted vegetables.  

The Eastern Cape born home cook, blogger and photographer was born without the sense of smellThe anosmic home cook believes great cooking comes from people who love food and cook with heart.   

Steduto believes butternut and corn are undeniable favourites in any Mzansi households. She admits that this recipe takes lot of time and patience, but “assembling it is the enjoyable part and your kitchen will smell amazing,” she adds.  


  • 500g  chicken wings 
  • 500chicken drumsticks (or 1kg half and half) 
  • 300g  fresh corn on the cob 
  • 200g rainbow carrots 
  • 250g  diced butternut (comes prepacked) 
  • 2kg  roasting or everyday potatoes (4, 6, 8 or however many potatoes you want to use) 
  • 4cloves fresh garlic 
  • salt & pepper for seasoning 
  • 2tbp unsalted butter 
  • 1/2cup  canola oil (vegetable oil) 

For marinade: 

  • 2tbsp  tomato sauce 
  • 1/4cup  light sodium soy sauce (or Worcestershire Sauce) 
  • 1tbsp  sriracha sauce 
  • 1tbsp oyster sauce (optional) 
  • 2tbsps hoisin sauce (not easily substituted so leave it out if you don’t have it) – you can also use barbecue sauce if you like the taste. 
  • 4tbsp muscovado sugar or dark brown sugar, regular brown sugar or even honey 
  • 1tbsp thinly sliced ginger 
  • 1/2  fresh lemon (juiced)
  • 1tbsp olive oil, sesame oil or peanut oil 

Herbs and spices 

  • 1tbsp  chicken spice 
  • 1tsp  cayenne 
  • 1/2tsp  dried thyme 
  • 1/2tsp  dried oregano 
  • Fresh rosemary 
  • 3tsp fine sea salt 
  • 1/2tsp cracked black pepper 
  • 1/4tsp cinnamon 


  • Finely sliced spring onion 
  • Flat Italian parsley or coriander 


  1. Rinse all the chicken and pat dry with a clean kitchen towel or kitchen tissue paper. 
  2. Leave to dry further while you mix the marinade. 
  3. Mix the marinade ingredients to your liking. 
  4. Put the chicken into a flat oven bowl with a large bottom and pour in the marinade sauce. Ensure the chicken is well-coated (save some sauce for later) 
  5. Leave chicken in the fridge to marinade while you prepare the veggies. 
  6. Wash and peel the potatoes and cut them each into four even-sized pieces. 
  7. Bring a pot of water, salt and the potatoes to the boil and cook on high until the potatoes are par boiled (partially or semi boiled)It should take about 8 to 9 minutes to get them parboiled. 
  8. Pre-heat the oven to 220°C. 
  9. Using a big enough roasting pan, add the butter and oil and place into the prepared oven to heat. 
  10. Drain and shake the potatoes quickly while in the colanderWhen you drain the potatoes, hold the colander with both hands and give it a few gentle shakes to fluff up the potato edges, this gives them nice crusty edges.  
  11.  Using a pair of tongs, place them into the hot oven tray when the butter and oil are hot and shimmering. Gently turn them over once to make sure both sides are covered in the oil. 
  12.  Bake for about 30 to 40 minutes, taking them out in the last 10 minutes or so to turn them over. That’s it! 
  13.  Meanwhile layer another roasting dish with baking paper. 
  14. Remove the chicken from the fridge, place it comfortably in the dish and bake on 180°C for about 40 minutes. Remove the chicken at least twice to keep basting with the remaining marinade. 
  15.  Peel the corn and cut each one with a sharp knife into 3 parts. Coat the corn with 2 tablespoons melted butter (if not melted simply spread it onto all the corn). 
  16. Layer a large baking pan with some foil, add the corn cobs, sprinkle salt and pepper. 
  17.  In the same pan on the other side, open the packet of bought prepacked butternut. Add the cinnamon and brown sugar. 
  18.  Place the tray into the oven and bake and bake at 180°C for 20 to 25 minutes. 
  19. While the food roasts, rinse the carrots and place into a skillet with fresh lemon slices, juice, fresh rosemary, salt, pepper and olive oil. 
  20.  Either roast or stove top, medium to high heat, turn over once, cook for 15 minutes either way. 

Serving options:  

  1. Add the chicken, corn, butternut, carrots and potatoes on a serving dish. Garnish with fresh herbs and the roasted lemon. Enjoy! 

Note from Miranda: 

  • I cannot stipulate in grams or any other measurement how many cobs of corn you should use, or how many carrots, etc. so please use my quantities as a guideline and for the rest, be creative and enjoy the recipe! 
  • READ: Anosmic home cook tastes her way in the kitchen


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Noluthando Ngcakani
Noluthando Ngcakani
With roots in the Northern Cape, this Kimberley Diamond has had a passion for telling human interest stories since she could speak her first words. A foodie by heart, she began her journalistic career as an intern at the SABC where she discovered her love for telling agricultural, community and nature related stories. Not a stranger to a challenge Ngcakani will go above and beyond to tell your truth.

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