Roast Chicken Thigh with Potato and Broccoli

Serves 3 (next time to adjust for 4 pax)
Adapted from Little Inbox Recipes

3 chicken thighs, skin intact, fats removed
1/2 tsp sea salt
Dried Mixed Herbs
Marinade mix for chicken:
3 cloves garlic
1 tbsp light soya sauce
1 tbsp oyster sauce
1/2 tbsp honey (increase to 1 tbsp next time?)
Dash of black pepper
Lemon juice 1/3 lemon (Can try 1/2 next time?)
1 tbsp olive oil

2-3 medium sized potatoes, sliced cross section wise into 0.5 cm thickness
1/2-1 medium carrot, sliced cross section wise into 0.3cm thickness
Medium sized broccoli/cauliflower, cut into small florets (~300g?)
Cherry Tomatoes
Capsicum, diced

To make the meal filling, add the following:
2 Corn
2 potatoes, cut into quarters (for mashed potato)
OR
Pasta

-Wash the chicken thigh and pat dry with paper towel.
-Rub salt into each chicken thigh, a thin layer will do.
-Rub the marinade mix sauce into the chicken. Tip: Be sure to gently lift the skin and rub into the flesh beneath the skin, to ensure that portion to marinated too, for maximum flavor.
-Sprinkle mixed herbs to generously cover the chicken thighs and rub it in, including beneath the skin.
-Keep in ziploc bag and refrigerate for 3-4h.

-Bring a 1/2 medium sized pot of water to boil.
-Put sliced potatoes and carrots, and boil till 1/2 cooked. Make sure it does not turn soft. These will be used for roasting together with the chicken.
-Drain the water into another pot. (WMF)
-Bring the water to boil again.
-Add a pinch of salt.
-Add into the broccoli. Boil for 2-3min till slightly soft, and remove the broccoli.
-Add the potatoes (for mashed potatoes) and corn into the water to boil, until the potatoes are soft and corn is cooked (20 mins?)

-Preheat oven to 220C.
-In baking dish, arrange the potatoes and carrots and the bottom of the dish. Drizzle with olive oil, and ensure it's spread thinly.
-Place chicken thighs on top, spreading out evenly.
-Cover the baking dish with alumimum foil.
-Put into preheated oven for 20 min.
-Remove from oven, and add in broccoli (try roast corn too? if so, cut into thin 1 cm slices), cherry tomatoes, capsicum. Arrange all the vegetables around the chicken, ensuring that they do not cover the chicken. This is to make sure that the chicken can be nicely roasted. (Not sure if the juice from this vegetables, will make the dish taste funny.)
-Put back into the oven (this time without aluminium foil). Set convection oven to 200C, and roast for 30min. (Try 40mins next time)
-Mash the potatoes, and mix with butter and salt.

Notes:
-The chicken thighs used were bought from market and were quite small. So for 4 persons, will need 4 thighs. The ones from ntuc are bigger, so 3 may be enough for 4 persons.
-Salt to be enough to thinly cover the chicken (Do not use too much salt as this marinade also has soya sauce and oyster sauce to further enhance the flavor.)
-For my 1st attempt, I marinated for 3h, and the chicken turns out tasting great. Will try marinating longer next time and see the effect.
-To check and buy those potatoes which are good for roasting. For 1st attempt, potatoes and carrots were put in together with chicken (potatoes and carrots at the bottom), without boiling till semi soft first. The potatoes were cooked though not soft, and the carrots were still hard. Next time, I'll boil them thill 1/2 done first, and also add in at the start.