All-In-One Roast Chicken
Clock Image
Prep: 15 mins
Cook 45 mins
A dishy mid-week roast without the washing up. 'Nuff said.
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Ingredients you'll need
Recipe Ingredients Image
  • 2 potatoes
  • 2 parsnips
  • 4 carrots
  • 1 red onion
  • 4 bone-in chicken thighs
  • A handful of flat leaf parsley
From your kitchen
  • A glug of olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Large roasting tin
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes in cold water. Chop them into bite-sized pieces.

  • 2.

    Trim and peel the parsnips and carrots. Chop into chunky fingers. Peel the red onion. Slice into wedges through the root.

  • 3.

    Tumble the potatoes, parsnips, carrots and red onion into the roasting tin. Toss with a glug of olive oil. Season with salt and pepper.

  • 4.

    Nestle the chicken thighs in amongst the vegetables. Sprinkle a little salt over the skin.

  • 5.

    Pop in the oven and roast for 45 mins till the chicken is cooked through with crisp golden skin, and the vegetables are tender. Give the veg a stir halfway through the cooking time so they brown evenly.

  • 6.

    Rinse the parsley. Pat dry. Pick the leaves off the stalks and chop roughly.

  • 7.

    Take the tin out of the oven. Scatter the parsley over the chicken and veg. Serve straight away.

  • Tip

    How appeeling
    We've peeled the carrots and parsnips but you don't have to. Just give them a scrub, then slice into thick fingers and bung in the roasting tin.

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