© J Sainsbury plc 2020
One-pan chicken dinner
A fantastic all-in-one succulent chicken and veg meal that’s like a roast dinner, but with less washing up!
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Ready in 1 hour 5 minutes
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Cooking time 50 minutes
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Prep time 15 minutes
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Serves 2 adults, 2 toddlers and 1 baby
Ingredients
- 4 medium carrots, halved and roughly chopped
- 2 parsnips, chopped into pieces
- 4 medium potatoes, halved and roughly chopped
- 2 small red onions, chopped
- 1 sprig of fresh rosemary, leaves removed and finely chopped
- 2 tbsp fresh thyme leaves, chopped
- 2 tbsp olive oil
- 5 ultimate outdoor bred pork chipolatas
- 300 ml vegetable stock
- 5 free-range chicken thighs, skin removed
Method
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1
Preheat the oven to 200°C, fan 180ºC, gas 6. Place the carrots, parsnips, potatoes, red onions, chopped rosemary and thyme in a large shallow roasting tray. Drizzle over half the oil and toss everything together until well coated in the oil and herbs.
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2
Place the chicken thighs and chipolatas on top and pour over half the stock. Drizzle over the remaining oil and roast in the oven for 40-45 mins until the chicken and vegetables are golden and cooked through.
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3
Transfer the chicken, chipolatas and vegetables to warm serving plates. Place the roasting tin on the hob and heat the pan juices left behind.
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4
Pour in the remaining stock, scraping up any leftover bits off the bottom of the tin with a wooden spoon, and simmer until you have a lovely thin gravy.
