Meal Prep Chicken & Roast Veg with Aioli
A vibrant, protein‑packed meal‑prep bowl featuring harissa‑spiced chicken thighs roasted with courgettes, red onions, broccoli and cherry tomatoes, finished with a silky roasted‑garlic aioli. The dish balances smoky spice, herbaceous rosemary and a creamy lemon‑anchovy sauce, making it perfect for convenient lunches or dinners.
Recipe by Bertie· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
1 hr 10 min estimated total time for 4 servings.
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Ingredients
- 4 chicken thighs
- 1 tbsp harissa paste
- 1 garlic
- 2 courgettes
- a handful fresh rosemary
- 2 red onions
- 3 1/2 oz tenderstem broccoli
- 4 3/5 oz cherry tomatoes
- 1 tsp dried thyme
- 1 jar chickpeas
- 1 tbsp pumpkin seeds
Aioli
- 1 egg
- 1/2 tsp anchovy paste
- 1 tsp mustard
- 0.5 lemon
- 1/4 cup olive oil
- 0.71 oz parmesan
Instructions
- 1Preheat the oven to 356°F (350°F) and line a large baking tray with parchment paper.
- 2In 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.
- 3Place the seasoned chicken on the prepared tray, leaving space around the edges for vegetables.
- 4In 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.
- 5Spread the vegetable mixture around the chicken on the tray, ensuring an even layer.
- 6Slice 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.
- 7Roast everything in the preheated oven for 25 minutes.
- 8Remove 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.
- 9Return 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).
- 10During 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.
- 11While the final vegetables roast, prepare the aioli (see component instructions).
- 12When 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.
- 13When ready to eat, drizzle each portion with a generous spoonful of the creamy roasted‑garlic aioli and enjoy.
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Frequently asked questions
- How long does it take to make Meal Prep Chicken & Roast Veg with Aioli?
- About 1 hour 10 minutes in total: 15 minutes of prep and 55 minutes of cooking.
- How many servings does this Meal Prep Chicken & Roast Veg with Aioli recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Meal Prep Chicken & Roast Veg with Aioli recipe come from?
- It was shared by Bertie on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.