• 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

Nutritional Details

Each serving provides
  • Energy 1746kj 417kcal 21%
  • Fat 14.8g 21%
  • Saturates 5.1g 26%
  • Sugars 19.9g 22%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 297kj/71kcal

Each serving provides

47.5g carbohydrate 12.5g fibre 17.1g protein

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