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Friday night crispy chicken with smoky roast veges

Serves   4
Prep time: 15 mins
Cooking time: 40 mins

Craving fried chicken? Try our healthier alternative for a Friday night treat. This oven baked crispy chicken pairs perfectly with smoky roasted veges.

Cripsy Chicken




Crispy chicken

  • 70g (½ cup) flour
  • 1 teaspoon dried mixed herbs
  • 2 garlic cloves, grated or 1 teaspoon minced garlic or 1 teaspoon garlic powder
  • Pepper, to taste
  • 1 cup water
  • 500g skinless chicken thighs 
  • 110g panko breadcrumbs*
  • Oil (optional)

Smoky roasted veges 

  • 1 tablespoon oil 
  • 1 tablespoon sweet or smoked paprika 
  • Salt and pepper, to taste
  • 3 medium potatoes, cut into chunks 
  • 4 large carrots, sliced
  • 1 broccoli, stalk and florets chopped

* These ingredients are shared with other recipes from the weekly meal planner.


  1. Heat oven to 200C bake or 180C fan bake. Get two roasting trays large enough to cook the chicken and vegetables ready, lightly grease with oil. 
  2. Combine the first five chicken ingredients in a large bowl (except the chicken, breadcrumbs and oil). Mix until it forms a batter, adding more water if needed, add the chicken and toss to coat. 
  3. Place the breadcrumbs in a wide bowl or large plate and generously coat each piece of chicken, transfer onto the roasting tray and arrange in a single layer. If desired spray or lightly drizzle with oil over the crumbed chicken. Place in the oven. 
  4. Combine all of the smoky roasted vege ingredients in a large bowl and toss to coat. Transfer the potatoes and carrots into the roasting tray, leaving the broccoli in the bowl as it cooks much quicker so will be added later. 
  5. Bake the chicken and veges for around 30-35 minutes or until golden and cooked through. Add the broccoli into the veges in the last 5 minutes of cooking time. Serve as it is or with any of your favourite sauces, chutneys or preserves.
Cooking tips 

- If you have a smaller oven, the vegetables can be boiled or steamed instead and seasoned with your favourite creamy or zesty salad dressing once cooked. 
- Use 1-1.5kg drumsticks, nibbles, or chicken thighs with skin on if preferred.

Adapt it: 

- You can swap the chicken for firm fish fillets, tofu or tempeh. Adjust the cooking times accordingly. 

Kid friendly alternatives: 

- Steam the broccoli if preferred and adjust the spices to suit the taste of your family.
- Minimise the amount of salt you add to their veges.

Leftover tips:

Eat for lunch the next day or freeze and reheat another day. 

Skill level: Easy as