Cheap chicken roast Recipe

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  • Healthy

serves:

4

Skill:

easy

Cost:

cheap

Prep:

10 min

Cooking:

50 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

This chicken roast will go down a treat on Sundays, but it’s so quick you can cook it midweek. And best of all, it costs less than a fiver!

Ingredients

  • 1tbsp 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
  • 1tbsp thyme leaves
  • 1tbsp honey
  • 2tbsp 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.

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Top Tip

We’ve used this recipe in our credit crunch meal planner. Click here to go back to week two of the planner.