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Quick Lazy One-Pot Roast Chicken Dinner

Kcal

750

Fat

10g

Carbs

10g

Protein

12g

Useful Information

Preparation Time –

10 mins

Cooking Time –

50 min

Difficulty –

Easy

Portions –

4

Ingredients

  • Either 1 roasting chicken, cut
    into chunks (legs, wings,
    split body down middle) OR
  • 4 chicken thighs and
    4 chicken drums (take skin
    off the drums, otherwise it
    can get fatty)
  • 1 large onion, quartered
  • 2 garlic cloves
  • 2-3 celery stalks,
    cut into bite size chunks
  • 2-3 large carrots,
    peeled and cut into bite size chunks
  • 2-3 parsnips peeled
    and cut into bite size chunks
  • 2-3 potatoes, peeled
    and cut into bite size chunks
  • Salt, pepper and
    fresh rosemary to season
  • 250-500ml vegetable
    stock (I like Dr Coy’s)

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    Roast chicken is one of the ultimate winter warmer meals in our house. While it never gets old, it does take some time to prepare and cook. This dish does away with the time and effort involved. Spend 10 or 15 minutes preparing, put it in the oven and allow the oven to do its work for you.
    Quick time-saving tip – if you feel lazy and want to cut down on preparation time, simply choose a bag of frozen soup vegetables, add 2-3 potatoes, and you’re done!

    One-Pot Roast Chicken Dinner

    Method

    • Preheat your oven to 200C.
    • Place the onion, garlic and celery onto the bottom of the dish,
    • Next place all the vegetables onto it, and then place the chicken pieces on top.
    • Cover with enough stock to make sure most of the vegetables are covered to avoid them burning in the bottom of the pan.
    • Season with rosemary, salt and pepper.
    • I recommend you place sprigs of rosemary throughout the pan.
    • Place into the oven and bake for 40-50 minutes or until the chicken is cooked through, checking regularly to make sure you have enough stock in the bottom of the pan to avoid burning.
    • Once the chicken is crisp it’s ready to serve. Also great as cold lunch the following day.

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