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One-pot winter chicken

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Recipe may contain gluten, peanuts, tree nuts, milk and soy.

Who doesn’t love a one-pot tray bake? Invest 15 minutes in some chopping and the oven will the do the rest for you.

Another great thing about this recipe is that it uses pre-packed vegetable bundles available from the fresh produce section of the supermarkets. You get a great selection of seasonal vegies and there is no waste! See our Notes section for more info.

8 Ingredients


  • 1 pkt vegetables for soup (see note)

  • 2 tbsp olive oil

  • 4 chicken thigh cutlets, excess fat trimmed, scored

  • 4 chicken drumsticks, scored

  • 3 large sprigs fresh rosemary, plus extra, to serve

  • 300ml ctn cooking cream

  • 40g (1/2 cup) finely grated parmesan

  • Crusty bread slices, to serve

6 Method Steps


  • Step 1

    Preheat the oven to 220C/200C fan forced. Peel and halve the onion. Finely chop one half and cut the remaining half into wedges.

  • Step 2

    Finely chop the celery

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    (1 pkt vegetables for soup (see note)) and garlic (1 pkt vegetables for soup (see note)) . Place in a large roasting dish with the chopped onion (1 pkt vegetables for soup (see note)). Drizzle with 1 tablespoon of the oil (2 tbsp olive oil). Cook for 5 minutes.


  • Step 3

    Meanwhile, peel the potato (1 pkt vegetables for soup (see note)), carrot (1 pkt vegetables for soup (see note)), parsnip (1 pkt vegetables for soup (see note)) and swede (1 pkt vegetables for soup (see note)). Chop into 3cm pieces.

  • Step 4

    Place the chicken (4 chicken thigh cutlets, excess fat trimmed, scored) on top of the celery mixture. Arrange the onion wedges, potato, carrot, parsnip, swede and rosemary (3 large sprigs fresh rosemary, plus extra, to serve) around the chicken. Roast for 45 minutes or until the chicken and vegetables are crisp.

  • Step 5

    Combine the cream (300ml ctn cooking cream) and parmesan in a jug and drizzle over the vegetables and around the chicken. Cook for 5 minutes or until the cream is bubbling.

  • Step 6

    Sprinkle the bake with extra rosemary. Serve with crusty bread (Crusty bread slices, to serve).
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Recipe Notes

Packets of soup vegies are available in the fresh fruit and vegetable section of supermarkets in autumn and winter. While they contain slightly different root vegetables, ours contained 1 brown onion, 1/2 celery stick, 2 garlic cloves, 2 potatoes, 2 carrots, 1 parsnip and 1/2 swede.

Image by Guy Bailey

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