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One Pan Roast Chicken and Vegetables

Perfect one-pan recipe for days where you don’t feel like much cooking. Serve in the same pan for less washing too!

Ingredients

Serves 2

2 Chicken Leg, bone-in
500g Royal Blue Potatoes, cut into 1″ chunks
150g Carrot, cut into 1″ chunks
15 stalks of Asparagus, trimmed
2  sprigs of Fresh Rosemary
1 tbsp   Olive oil
Salt and black pepper to taste

Method

Preheat oven to 200°C

  1. Pat dry the chicken legs and season with salt and pepper.
  2. Line a rimmed baking sheet/pan with parchment paper. Place potatoes and carrots in the pan. Drizzle over olive oil, sprinkle salt and black pepper, and toss to coat the veggies with your hands.
  3. Push the veggies to the sides and place the rosemary in the middle and the chicken legs on top of them, skin side up.
  4. Cover the whole pan loosely with aluminium foil and bake for 30mins.\
  5. Remove the foil. Place the asparagus among the veggies and try to coat them with some of the juices. Return pan to the oven for another 15-20mins until the chicken has browned and cooked through.
  6. Remove from oven. Rest for 10mins and serve directly in the pan!

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