Recipe: Roasted Chicken & VegDescription: A simple and delicious roasted chicken and vegetable dish that's dairy-free and gluten-free, featuring caramelized edges and savory flavors.Serves: 4 people Total Time: 40Difficulty: Easy to follow Ingredients needed: 800 g chicken thighs, 500 g baby potatoes, 2 pieces bell pepper, 2 tablespoon olive oil, 1 teaspoon salt, 0.5 teaspoon black pepper, 1 tablespoon cajun seasoningInstructions: Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit). In a large bowl, combine chicken thighs, baby potatoes, and bell peppers. Drizzle with olive oil and season with salt, black pepper, and cajun seasoning. Toss until evenly coated. Spread the chicken and vegetables in a single layer on a large baking sheet. Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and caramelized. Remove from the oven and let rest for a few minutes before serving.Perfect for: Meal planning, weekly preparation, home cooking Tags: American, roasting, dairy-free, gluten-freeThis Roasted Chicken & Veg recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 40 minutes. Great for weekly meal prep and family dinners.