Easy Roast Chicken and Veg
- Chicken thighs or drumsticks (not breast as you need something with skin to go nice and crispy)
- Olive oil
Some of these vegetables:
- Fresh rosemary is great with this if you can get it
The oven needs to be hot – 200 C (fan) 220 (conventional). Put lots of olive oil and some salt into a big oven-proof dish or roasting pan. It doesn’t need a lid. Cut the vegetables into big chunks. Onions can be whole if they are small or half if large. Potatoes work well as wedge-shapes (try to start them off with the skin side down so they don’t stick to the pan). Make sure everything has a coating of oil and try to space things out in the dish – or use two dishes if it seems crowded. It is actually better in two dishes as you can put chicken in one and veg in the other, which means that the juice let out by the chicken doesn’t get on the other things and stop them roasting so well. If you are using garlic add whole cloves half way through; they don’t even need to be peeled as the peel comes off easily once they are cookeed.
Cook for 40-50 mins and give it a stir part way through.
It’s good to have some green veg with this as well – cooked in a pan on the top of the stove – peas are easy, or something like Brussel sprouts.
Or you can have some tomato sauce with it if you have some left over from spaghetti or feel like opening a jar of pre-made sauce.