 Pot Roast Chicken
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Serves: 4
Once all the vegetables are peeled and chopped, all you need to do is wait for this heart-warming dish to be ready. Use whichever winter vegetables are freshly available.
Choose British chicken with the Red Tractor and Union Jack on pack and you’ll know that you’re getting fresh, local birds that are fully traceable back to independently inspected British farms. Or ask your butcher if it’s British.
Ingredients
4 British chicken legs
1 tbsp olive oil
1 kg potatoes, peeled and quartered
1 tbsp dried mixed herbs
225g baby carrots, trimmed
225g parsnips, peeled and quartered
1 butternut squash, peeled and cut into large chunks
2 red onions, peeled and quartered salt and freshly ground black pepper
Method
1) Preheat the oven to 180°C / 350°F / gas mark 4.
2) Pour the oil into a non-stick roasting tin and heat in the oven for 5 minutes.
3) Add the potatoes to the hot roasting tin and shake. Add the chicken and sprinkle with the dried herbs. Roast for 15 minutes.
4) Remove the tin from the oven and turn the potatoes. Add the carrots, parsnips, squash and onion to the roasting tin. Roast for 30 minutes, basting the chicken with the juices occasionally.
5) Remove from oven and serve immediately with the potatoes and vegetables
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Nutritional Information
| Calories |
397 kcal |
111 kcal |
| Protein |
19.5 g |
5.5 g |
| Carbohydrates |
20.2 g |
5.7 g |
| Fat |
23.5 g |
6.6 g |
| Saturated Fat |
7.4 g |
2.1 g |
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