Name: Chicken and root vegetables bake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 8 chicken thighs; 2 parsnips; 2 medium sweet potatoes; 8 baby carrots or 2 large carrots cut into chunks; 1 red onion; 1 large beetroot; 2 large potatoes or 8 new potatoes; 8 sprigs of thyme; 1 lemon; 4 cloves of garlic; Olive oil; salt and pepper

Chicken and root vegetables bake

13 Sep 2017

by Dinna

Prep Time

10 minutes

Cook Time

45 minutes

Total Time

55 minutes

Background

One of our most popular family meals is tray baked chicken. This is not surprising, as it's easy to make, you can mix loads of veggies with it and add various spices/glazes/sauces - and most importantly it’s quick to prepare and hardly any washing-up is created! This chicken and root vegetables bake is perfect for lazy autumn evenings or weekends. Serve it with a crispy salad or slaw.

Ingredients

8 chicken thighs
2 parsnips
2 medium sweet potatoes
8 baby carrots or 2 large carrots cut into chunks
1 red onion
1 large beetroot
2 large potatoes or 8 new potatoes
8 sprigs of thyme
1 lemon
4 cloves of garlic
Olive oil
salt and pepper

Instructions

Preheat the oven to 180°C. Peel the root vegetables and cut them into large chunks or wedges.
Place the chicken in a large backing tray. Put the vegetables around the chicken.
Lightly smash the garlic cloves with a tenderiser and tuck these between the chicken and veggies.
Scatter the thyme leaves on top, then drizzle with olive oil and squeeze the juice of the lemon wedges juice all over. Put the lemon wedges in the tray then season everything with salt and pepper.
Bake for 40-45 minutes, turning and basting the chicken and veggies a couple of times.
When the vegetables are tender, and the chicken is golden and properly cooked through, take the tray out of the oven.
Serve the chicken and veggies with their jus from the pan.