The beauty of this recipe is that everything is cooked in a skillet, so there is very little washing up afterward, unlike a traditional roast dinner. You’ll need a large baking pan to fit it all in!
ROAST CHICKEN DINNER
- 4 chicken thighs
- 4 chicken thighs
- 8 chipolata sausages breakfast
- 2 large potatoes skinned and cut into wedges
- 3 parsnips peeled and quartered
- 250 g 9 oz baby carrots, trimmed
- 4 cloves garlic unpeeled
- a few sprigs of thyme or rosemary
- 4 tablespoons olive oil
- 4 slices of streaky bacon
- 8 prunes ready to eat
- 4 stuffing balls optional
- 225 g 8 oz Brussels sprouts, chopped and halved
- balsamic vinegar for drizzling
- salt and freshly ground black pepper
- gravy and cranberry sauce to serve
- The oven preheat to 200 ° C (fan 180 ° C) / 400 ° F / gas 6.
- Take a really large roasting dish and place the chicken, sausages, sweet potatoes, parsnips, and carrots in the pan in a single layer. Tuck in the garlic cloves and herbs. Season lightly with salt and pepper and drizzle the oil over the top. Roast in the oven for 25 minutes.
- Spread the bacon slices with a knife and cut them in half. Wrap the prunes and add them to the roasting dish with the stuffing balls (if using) and sprouts. Toss gently to coat with the oil.
- Roast in the oven for 15 minutes more or until the chicken is cooked through and browned and all the vegetables are tender but starting to crisp. Squeeze the garlic out of its skin and gently toss with the chicken and vegetables.
- Drizzle with a little balsamic vinegar and divide among 4 serving plates. Serve immediately with a drizzle of salsa and cranberry sauce.
- You can use 2 turkey thighs and a little breast. Cut into portions at the end just before serving.
- Add potatoes, turnip (rutabaga), pumpkin, or squash.
- Substitute cauliflower or broccoli florets for the sprouts.
- Add some quartered red onions for sweetness.