Easy One-Pan Roast Chicken
Ingredients
- 2 chicken thighs skin on
- 1 parsnip
- 6 mini carrots
- 6 Brussels sprouts
- 1/2 red onion
- 4 baby potatoes
Add-ons
- stuffing
- mini Yorkshire puddings
- gravy
Spices
- 1 tbsp Italian spices
- 2 tsp garlic
- 1 stock cube crumbled
- 1 tbsp extra virgin olive oil
Instructions
- Chop all your vegetables (The secret is to chop the vegetables in small cubes or sticks, so they can cook evenly along with the chicken)
- Add chicken thighs, the vegetables and stuffing to a baking tin.
- Add spices and oil.
- Mix well so the chicken and vegetables are all coated with the spices and oil.
- Bake for 40mins at 180C
- At this point take the tin out of the oven and add the Yorkshire pudding. Bake for another 5 mins.
- Once out of the oven leave to rest for a few minutes, make sure to get the most of that delicious chicken juice, pour it on top of the chicken like I show you in the video, it’s the best bit!
- Make a quick gravy to pour on top of your roast and enjoy!