Cheap chicken roast
Roasts aren't just for Sundays. Why not treat the family to a mid-week chicken roast - and best of all, it costs less than a fiver!
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Prep time: 10 mins
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Cooking time: 50 mins
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Total time: 1 hr
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Serves: 4
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
- 1 tbsp olive oil
- 8 chicken thighs
- 300g carrots, cut into 3cm pieces
- 2 large parsnips, approx. 250g and cut into 3cm wedges
- 750g potatoes e.g. King Edwards, cut into wedges
- 1 tbsp thyme leaves
- 1 tbsp honey
- 2 tbsp Worcestershire sauce
Method
- Preheat the oven to 200ºC / gas mark 6.
- Heat the oil in a frying pan and fry the chicken for 2 mins on each side. Transfer to a large roasting tin with all the vegetables and stir in the thyme, honey and Worcestershire sauce.
- Bake for 30 mins then drain most of the excess juice and reserve. Bake for a further 10 mins before serving with the reserved juice as gravy.
www.britishpotatoes.co.uk
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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Your comments
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Jo, posted 1 year ago
This chicken recipe is delicious. I have made it a few times now and have varied the vegetables. Always carrots but have added green beans and butternut squash. ( mmm ) It is so easy to make and so gorgeous. I would recommend trying it.
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Jo, posted 1 year ago
Have just made this delicious meal. I will definately be making this again. Very tasty, cheap and speedy. Thankyou.
