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Dads One-Pan Chicken and Roasted Veggies

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Slightly tweaked version of one of Nigella's (from Nigella Bites if I recall correctly). Easy and delicious fall or winter meal gives you time to tidy up or talk to your kids or read the paper while it cooks!

Ingredients

Serves: 5

  • 9 chicken thigh fillets (skin on for labour and moistness)
  • ¼ lemon
  • kosher salt
  • sprig fresh rosemary (or thyme)
  • olive oil
  • 63 millilitres chicken broth (or white wine for deglazing later)
  • 2 large carrots (cut into spears)
  • 2 large parsnips (cut into spears)
  • 2 sweet potatoes (peeled and cut into bite sized pieces)
  • 1 red bell pepper (cut into chunks)
  • 1 large sweet onion (cut into chunks)
  • 1 bulb fennel (cut into chunks)

Method

Dads One-Pan Chicken and Roasted Veggies is a community recipe submitted by NorthernMatt and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Scatter the vegetables in a large flat bottomed roasting pan. Douse lightly with oil and a bit of salt and toss until they and the bottom of the pan are lightly oiled.
  • Cut off excess fat from thighs, not obsessively, just the large chunks.
  • Rub thighs all over with the lemon and put them in the pan with the veggies. Bash the rosemary or thyme sprigs a bit to release oils and toss them in.
  • Remove the pulp and cut the lemon peel in thin ¼ in strips and add to the pan. Toss everything until the chicken is coated with a bit of the oil. Rearrange the chicken so that it is evenly distributed on top of the veggies, skin side up.
  • To get fancy you can sit each thigh on top of a bit of rosemary or thyme. Sprinkle a bit of kosher salt over each piece of chicken. Roast at 375 degrees until chicken is cooked thru and skin crispy, takes about 40-55 mins or so depending on chicken size.
  • You dont have to stir or turn anything. Remove the chicken and let rest on a plate. If you cover it the skin will go soggy, it will stay warm uncovered for at least 10 minutes.
  • Remove the veggies with a slotted spoon to a sheet pan and if keep them warm in the oven. If they could use extra browning, broil them for couple of minutes while you make pan sauce.
  • Pour of any excess fat from the original pan, then deglaze the pan with stock or wine scraping up delicious brown bits .
  • Test for seasoning, keep warm then serve the sauce on the side in a little dipping vessel, you only need a bit.
  • Tell us what you think