Simple Roasted Chicken Dinner

This is essentially a modified version of my Simple Roasted Sausage Dinner that will help satisfy your midweek ‘sunday dinner’ cravings without all the preparation and hassle of the real thing.

You will need:
2 tbsp vegetable oil (rapeseed oil)
500g jersery royal new potatoes, halved if overly large
500g chantenay carrots, halved if overly large
2 large parsnips, cut into batons similar in size to the carrots
1 tbsp dried sage
1 tsp salt
1 tsp black pepper, freshly ground
1 medium red onion, sliced
1 medium white onion, sliced
6 - 8 cloves of garlic, not peeled
1kg chicken thighs
300ml stock

Method:
1. Pre-heat the oven to 200°C
2. Pour the oil into the corner of a large oven proof tray, add in the potatoes, carrots and parsnips and toss in the oil until evenly coated, draining off any excess oil.
3. Sprinkle about half the sage, salt and pepper over the oiled veg and toss to get a nice even coating.
4. Add the onions, garlic and chicken, spreading everything out as evenly as possible.
5. Sprinkle the remaining sage, salt and pepper over the chicken thighs, put the tray in the oven and cook for about 20 minutes until the chicken is golden.
6. Remove the tray from the oven and reduce the temperature to 130°C. Pour the stock into the tray and return to the oven for a further 20 minutes, until the chicken is cooked through and the veg is tender.

Notes:
Serve up alongside some steamed veg and gravy. To save on washing up, sprinkle some water over the veg, wrap in foil and place in the oven for the final 20 minutes of cooking time. To make the gravy even better, drain any excess liquid from the bottom of the pan and add it before pouring. To really satisfy those ‘sunday dinner’ cravings add a few frozen stuffing balls to the tray for the final 20 minutes cooking time.