Roasted chicken with seasonal vegetable

Ingredients

• Chicken: 2 - 3 pieces (about 300 - 400 g)

• Corn: 1 - 2 ears

• Pumpkin: 150 - 200 g

• Asparagus: 100 - 150 g

• Cherry tomatoes: 4 - 6

• Olive oil: 20 - 30 ml

• Salt: 3 - 4 g

• Black pepper: 2 - 3 g

• Dried rosemary: 1 - 2 g

• Garlic: 2 - 3 cloves

• Tea seasoning: 3- 5g

Instructions

1. Wash the chicken, wipe it dry with paper towels, and make a few cuts on the surface to make it easier to season.

2. Cut the corn into sections, peel and dice the pumpkin, wash and cut the asparagus into sections, and wash the cherry tomatoes.

3. Chop the garlic.

4. Sprinkle salt, tea rubs, black pepper, and dried rosemary on the surface of the chicken, spread it evenly, and marinate for 10 - 15 minutes.

5. Pour olive oil into a baking tray, add the minced garlic, and stir well.

6. Put the marinated chicken into the baking tray, making sure the surface of the chicken is covered with olive oil and minced garlic.

7. Put the corn sections, pumpkin cubes, asparagus sections, and cherry tomatoes into the baking tray, surrounding the chicken.

8. Drizzle some olive oil on the surface of the vegetables and sprinkle with an appropriate amount of salt and black pepper.

9. Preheat the oven to 200 - 220°C.

10. Place the baking sheet in the preheated oven and bake for 20 - 25 minutes, until the chicken is golden brown and cooked through, and the vegetables are tender.

11. Remove the baked chicken and vegetables from the oven, garnish with fresh rosemary and tea seasoning as desired, and serve.