One pot dishes are a great choice for busy families because you can just throw everything into one roasting tin and then forget about it. Also, cooking chicken in this way helps to prevent it from drying out so that it stays deliciously moist.

Preparation: 5 mins
Cooking: 1 1/2hrs
Serves: 4

1.5kg (3lb 2oz) whole chicken
1 onion, quartered
150g (5oz) mushrooms
1 red and green pepper, cut into quarters
1 courgette, cut into large chunks
1 parsnip, peeled and cut into chunks
500g (18oz) potatoes, peeled and cut into chunks
Salt and pepper
1tbsp plain flour
300ml (1/2pt) chicken stock

1. Preheat the oven to 200°C/400°F/gas 6.
2. Put the chicken, vegetables and potatoes into a large roasting tin, season and add 300ml (1/2pt) water. Cover with foil and cook for 1hr 10 mins. Then remove the foil and turn the vegetables. Return to the oven for another 20-30 mins, until the juices run clear when a knife is inserted between the chicken thigh and breast meat.
3. Remove the chicken and vegetables from the pan, leaving the juices in the tin. Heat the roasting tin on the hob and add the flour. Stir well until browned and thickened then gradually whisk in the stock.
4. Serve the chicken and vegetables with the gravy.

The Fairy Cook Book is available on www.fairy-dish.com for £5 and proceeds will go to the Make A Wish Foundation

strong>Try more recipes:
How about King Edward roast potatoes and honey and mustard roast parsnips. And there are plenty more chicken recipes to choose from.

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