In a bowl, mix olive oil, minced garlic, salt, pepper, paprika, lemon juice, and your herb of choice (thyme or rosemary).
Coat the chicken pieces thoroughly in the marinade and let sit for at least 30 minutes to absorb the flavors.
Preheat your oven to 200°C (400°F). Place the marinated chicken on a greased baking tray.
Roast the chicken for 35–40 minutes or until golden brown and cooked through, basting occasionally with its own juices.
Prepare the Vegetables:
Boil the carrots in salted water for about 5 minutes, then drain.
Steam the broccoli florets for around 4 minutes to retain their vibrant color and slight crunch.
In a pan, heat olive oil and sauté minced garlic until fragrant. Add the carrots and broccoli, stir-frying for about 2 minutes. Season with a pinch of salt and pepper.
To Serve:
Plate the roasted chicken with the sautéed vegetables on the side.
Drizzle any leftover juices from the baking tray over the chicken and vegetables for extra flavor.
Serving and Storage Tips:
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