My family love chicken. I could eat it every day and be happy. This is my favourite chicken recipe it was long ago adapted from a Waitrose recipe card and has become a firm favourite. Its great because it used inexpensive chicken thigh cuts, bone in as the bone adds so much flavour to the mix as its roasted. I've been making a huge effort to only buy free range chicken since I saw Hugh Fearnley-Whittingstall's programme on Tesco and Chickens. If you can't get free range that the the mimimum try the RSPCA freedom food standard which although raised in barns is rasied at a much better level of care and arguably produces a much tastier meat! Lecture over!
This recipe is fab as it only takes half an hour or so to cook and once you have chopped the veg you just fling it all in the oven and let it do its thing! And its a one pot dish so your lowering your carbon footprint by avoiding using 101 different pots pans and heat sources to cook your meal.
The veg in this goes all caremelised and lovely - my little one scoffs it down double quick - she especially loves sweet potato and butternut when cooked this way - and the pancetta adds some natrual salt so no need to add more at the table!
Chicken Tray Roast
2 large baking potatoes chopped into chunky wedges
1 Butternut Squash, peeled and chopped into chunky wedges
1 sweet potato (or yam) peeled and chopped into chunky wedges
3 carrots peeled and roughly chopped
2 parsnips peeled and roughly chopped
1 Onion roughly chopped (I prefer red onions for this)
2 cloves garlic, roughly chopped
150g diced pancetta
1 teaspoon rosemary
3 teaspoon extra virgin olive oil
2 tablespoons honey
1 teaspoon soy sauce
1 tsp ground cumin
1/4 tsp cumin seeds
8 chicken thighs
Method:
Preheat the oven to 375F. Arrange the vegetables on the base of a large roasting tray. Season lightly and sprinkle with rosemary. Drizzle with the olive oil and roast for 15 minutes. Remove vegetables from the oven and nestle the chicken between the vegetables. Mix together the honey and soy sauce and pour over the chicken to make a glaze. Roast for a further 25 – 30 minutes, or until the vegetables and chicken are cooked. This dish is great on its own or you could serve it with seasonal green vegetables.
This started as a blog to share my detox recipes when I was recovering from gallstones. Now I am using it to share family recipes while we are confined at home due to the dreaded corona virus prevention measures. Feel free to share and enjoy.
Yum! I can't wait to try this!
ReplyDeleteI went to High School with your husband and he passed along your blog to me as it seems my addiction to all things spicy and mexican is not going over well with my family. I need to find a conversion site to convert the measurments, but I am excited to try some of these out! I also like the idea of masking the veggies. veggies aren't a problem with my children, but my husband is another story...maybe i can get some healthier stuff in him this way.
Hi There :)
ReplyDeleteAre you another Lutheran South Vet? I think my little one is gett ing better at veggies now - wierdly she likes them better raw than cooked. But I've found over time that using whizzed veggies to thicken a sauce rather than cream, flour and butter is so much healthier!
J is pretty goos with veg - he won't touch beets or mushrooms woth a bargepole - well not unless you hide them and trick him!