How to Roast Chicken with Vegetables

Place 1 tablespoon paprika or sweet red pepper in a wide non-stick skillet without adding any oil. Add the coriander, cumin, and safflower (or turmeric) and cook over the heat until the spices release their aroma.

Remove the spices from the heat and mix them with the yogurt, lemon zest, garlic, ginger, 2 tablespoons lemon juice, and black pepper.

Mix the ingredients well, then pour the mixture over the chicken and toss the chicken well with the marinade; then place it in the fridge (not the freezer) for at least 3 hours.

After the required marinating time, place the chicken in the oven at 200°C. After one hour, and after confirming the chicken is cooked and browned, remove it from the oven and transfer to a serving platter alongside garlic sauce, potatoes, and assorted vegetables.

To prepare the vegetables, parboil the potatoes (half-cooked), noting that each type of vegetable should be prepared separately because they require different cooking times.

Parboil the broccoli without adding much water, and when it is cooked, immediately plunge it into cold water to preserve its bright green color.

Boil the corn and carrots as well, then season all the vegetables with pepper, a little butter, and paprika.

Put the potatoes in the oven for about 15 minutes, then arrange all the different vegetables around the roasted chicken.