Asian Roast Chicken with Carrots and Red Pepper

I’ve always enjoyed pan-Asian cuisine, but even more so since moving to Asia. Since I wasn’t raised in an Asian kitchen, most of the Asian-inspired dishes I come up with don’t subscribe to just one of the food traditions. I know what flavors I enjoy, and I often throw them together in ways heavily influenced by Western cooking.

This dish is the perfect example. It’s a fairly simple meal of chicken baked in the oven, but instead of the typical Western herbs and spices, I’ve prepared it with coconut aminos, coconut oil, garlic and ginger. And in place of the usual potatoes, this chicken sits on a bed of carrots and red pepper, cooked right alongside the meat. The result is a healthy, refreshing, Paleo meal bursting with Eastern flavor. I’m definitely making it a staple in my kitchen!

I didn’t plan ahead to marinate the chicken, but I definitely will next time. It was plenty flavorful, but some extra time to soak everything in will give it even more zing!

One note: Although the cilantro might seem like just a garnish, it contributes tremendously to the flavor of this meal. I highly recommend including it in your version of this dish, unless you’re one of those crazy people who think it tastes like soap. 😉

Asian Roast Chicken with Carrots and Red Pepper

Serves 2

4 meaty chicken wings
2 large carrots
2 medium red bell peppers
4 tbsp coconut aminos, tamari, or soy sauce
1 tbsp coconut oil
2 tbsp olive oil
1 inch piece freshly ground ginger
1 tsp garlic powder
2 tbsp fresh cilantro
salt to taste (optional depending on saltiness of your chosen aminos/soy product)

Combine coconut aminos, coconut oil, olive oil, ginger, garlic powder, and salt in a large zip lock bag. Cut 2-3 small slits in each chicken wing to expose more meat to the marinade. Place chicken in bag and marinate, refrigerated, for at least one hour.

When ready to cook, preheat oven to 400F. Add chopped carrots and red peppers to the bag, covering well with marinade. Pour contents of bag into a baking dish and cook for 20-25 minutes.

Sprinkle with cilantro leaves before serving.

This recipe has been shared on this week’s Slightly Indulgent Tuesday and Allergy Free Wednesday. Check them out for more creative, healthy recipes!