Baked Chicken with Vegetables - Thanksgiving Special

Self cooking photograph

Traditionally Turkey is the most common main dish of a Thanksgiving dinner but we can also bake a large chicken instead of a turkey for a change ;)
whole chicken	2 kg
garlic/ginger paste	1tbsp
red chili powder	1tbsp - adjust
cumin powder	1tsp
blackpepper powder	1tsp
cinnamon powder	1tsp
turmeric powder	1/2tsp
salt	to taste
lemon juice	5 lemons
oil	1tbsp +1tbsp
Method:
Wash chicken and poke with fork to make holes before marinating.
Mix all the ingredients with 1tbsp of oil and apply to the chicken.
Cover and marinate for atleast 2 to 3 hours or preferably overnight.
(The longer you leave the chicken to marinade, the better the flavor will be)
Brush your baking tray with some oil or wrap it with foil.
Discard the marinade and place the chicken on the baking tray.
Brush it again with some oil.
Bake in a preheated oven at 180 C for 50 minutes to 1 hour or until the chicken is completely cooked.
(place vegetables on the same baking tray  & continue baking for remainder 30 minutes)
Vegetables: Self cooking photograph
potatoes	2 large
tomatoes	2 medium
small eggplants	250g, halved
garlic	4 cloves,sliced
green beans	250g
salt & pepper	to taste
oregano	1tsp OR
dried rosemary	1tsp
oil	1tsp
Method:
Wash potatoes and tomatoes; cut into wedges.
Wash and trim green beans; boil until tender and set aside.
In a bowl mix all the vegetables (except beans ) together with salt, pepper and oil.
Sprinkle oregano or rosemary and toss it well to coat the vegetables evenly.
(I added both herbs)
Place well coated vegetables on the same baking tray with chicken & continue baking for remainder 30 minutes.
Vegetables take only 30 to 35 minutes  to become tender and crusty.
To Serve:
Add boiled green beans to the serving tray.
I also added caramelized onions and capsicum.
Serve super hot with any bread of your choice or steamed rice.
We enjoyed it with homemade garlic bread.
Serves 4 to 6.
Happy Thanksgiving!