- 2 potatoes
- 2 parsnips
- 4 carrots
- 1 red onion
- 4 bone-in chicken thighs
- A handful of flat leaf parsley
- A glug of olive oil
- Sea salt
- Freshly ground pepper
- Large roasting tin
- 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.