Easy Spring Roast

Yes, I know it’s nearly summer but this week we had hail stones on Somerset and a blanket of snow over many parts of the UK. My fridge was full of spring veg and fresh flavours but what we really wanted was something hot and comforting. The ingredients are just a guide… you can just as easily add chopped courgettes, normal carrots, whatever you have handy. And it’s fast to prepare – so here we are…..

I don’t bother to remove the skins on most things as it keeps the fibre and flavour. If you have any spare fresh herbs to hand, chop them up and add to the mix. Here, the onion caramelises, the chicken crisps and the mixture of flavours and juices gives you a great base for a light gravy – or simply serve as is. Another option would be a salsa verde on the side. Enjoy!

Easy Spring Roast (Serves 4-5)

6-8 large chicken thigh fillets, skin on, well seasoned

4 tbsp Carotino or coconut oil

500g potatoes, cut to bite sized, skin left on

8/10 garlic cloves, lightly crushed, skin on

1 red onion, cut into 8

Handful of baby corns

12/14 scrubbed Chantenay carrots

8 baby parsnips, skin on

1  broccoli, cut into florets

10 cherry tomatoes

 

Set the oven to 200/Gas 6 and dig out your largest oven dish.

Put the oil in the pan and add the potatoes, garlic, onion, corns, parsnips and carrots, toss them in the oil and season well.

Add the seasoned chicken thigh fillets skin side up throughout the pan and snuggle them in with the vegetables.

Pop in the oven for 30 minutes, then remove and add the broccoli and tomatoes into the dish. Shuffle to potatoes to the top of the pile to aid them to crisp up and then back into the oven with it for another 30 minutes.

Remove, rest for 5 minutes and eat!

 

 

 

 

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