You don’t have to slave over a hot stove to make this One-Pot Roast Chicken. Just bung it into a pot and let your oven do the rest. So quick and simple it’s bound to become a midweek favourite.
Ingredients (serves four)
- A medium chicken, quartered
- 3 tablespoons olive oil
- 6 medium potatoes, quartered
- 4 small carrots, peeled and chopped into chunks
- 4 parsnips, peeled and chopped into chunks
- 10 sprigs of thyme
- 2 large onions, quartered
- Freshly ground salt and pepper to taste
Preheat over to 180 degrees Celsius. Place the chicken in a large roasting pan and rub with one tablespoon of olive oil and season to taste. Roast for 10 minutes to brown.
While chicken is roasting, in a bowl toss the potatoes, carrots and onion with the remaining oil and season to taste.
Once chicken is browned, place the vegetables around the chicken and scatter eight of the thyme sprigs around the dish. Return to oven and roast for 40 minutes.*
Pull the leaves off the remaining thyme sprigs, sprinkle over dish and serve.
*10 minutes before end of cooking you can add a dash of balsamic vinegar and some vine tomatoes for a Mediterranean taste.