Meal Prep Chicken& Roast Veg with Aioli

Aioli

1. 1

   Roast the whole garlic head (see main steps) until soft, then squeeze the roasted cloves into a bowl.

2. 2

   Add the egg, anchovy paste, mustard, and lemon juice to the garlic and blend with an immersion blender or food processor until smooth.

3. 3

   With the blender running, slowly drizzle in the olive oil in a thin stream until the mixture emulsifies and thickens.

4. 4

   Stir in the grated parmesan, taste, and season with salt and pepper as needed.

Main method

5. 5

   Preheat the oven to 350°F (350°F) and line a large baking tray with parchment paper.

6. 6

   In a large bowl, toss the chicken thighs with 1 tbsp harissa paste, 1 tbsp olive oil, 0.5 tsp dried thyme, and season generously with salt and pepper.

7. 7

   Place the seasoned chicken on the prepared tray, leaving space around the edges for vegetables.

8. 8

   In the same bowl, combine the sliced courgettes, red‑onion wedges, and the handful of fresh rosemary; drizzle with another 1 tbsp olive oil, add the remaining 0.5 tsp dried thyme, season, and toss to coat.

9. 9

   Spread the vegetable mixture around the chicken on the tray, ensuring an even layer.

   Kitchen notes · Added by ReelsMeals: The vegetables sit in an even layer around the chicken.

10. 10

    Slice the top off the whole garlic head, drizzle the exposed cloves with a little olive oil, season lightly, wrap the head tightly in foil, and place it on the tray beside the chicken.

11. 11

    Roast everything in the preheated oven for 25 minutes.

12. 12

    Remove the tray, discard the foil‑wrapped garlic (the cloves will be soft enough to squeeze out), stir the vegetables, and baste the chicken with pan juices.

    Kitchen notes · Added by ReelsMeals: The vegetables are stirred and the chicken is basted with pan juices.

13. 13

    Return the tray to the oven and continue roasting for another 15–20 minutes, or until the chicken reaches an internal temperature of 167°F (165°F).

14. 14

    During the last 10 minutes, add the chopped tenderstem broccoli, cherry tomatoes, drained chickpeas (with their liquid if desired), and sprinkle the pumpkin seeds over the top; roast until the broccoli is tender‑crisp.

    Kitchen notes · Added by ReelsMeals: Broccoli is tender-crisp and the pumpkin seeds are toasted.

15. 15

    While the final vegetables roast, prepare the aioli (see component instructions).

16. 16

    When the chicken and vegetables are done, let them rest for 5 minutes, then divide the chicken thighs and roasted vegetables into four meal‑prep containers.

    Kitchen notes · Added by ReelsMeals: The rested chicken and roasted vegetables are portioned into containers.

17. 17

    When ready to eat, drizzle each portion with a generous spoonful of the creamy roasted‑garlic aioli and enjoy.