One Pan Roast Chicken


One pan roast chicken with sausages and new potatoes. An easy fuss free roast chicken dinner to enjoy with your family, without all of the hassle of cooking a full roast.

One Pan Roast Chicken

ONE PAN ROAST CHICKEN


Sometimes you want a roast chicken dinner, without all the hassle of cooking a full roast, which for my family means roasties, parsnips, cauliflower cheese, creamed leeks, carrots, stuffing...you get the picture! It takes quite a bit of time and effort.

This one pan roast chicken is a good compromise because you get all the lovely flavours from the roast chicken, without all the separate dishes to cook and wash up afterwards.

The chicken is cooked in the pan with the new potatoes and sausages, and I usually steam some broccoli to go with it.

One Pan roast chicken

TOP TIPS FOR MAKING ONE PAN ROAST CHICKEN


Up the veggies by adding in some whole baby carrots or cubed sweet potatoes to the pan, along with the chicken, new potatoes and sausages.

Make an easy gravy using gravy granules. Add some of the cooking juices from the pan and no-one will know it's not homemade!

Spice it up by adding a pinch of chilli flakes to the dish after cooking.

Stir any leftover roast chicken into a risotto or pasta dish the next day. My chicken, smoked bacon and tomato pasta recipes utilises leftover roast chicken.

    PIN IT FOR LATER!


    One Pan Roast Chicken

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    one pan roast

      ONE PAN ROAST CHICKEN



      One Pan Roast Chicken
      Chicken
      Chicken
      Yield: 4
      Author:

      One Pan Roast Chicken

      One Pan Roast Chicken

      Prep time: 15 MCook time: 1 H & 30 MTotal time: 1 H & 45 M
      One pan roast chicken with sausages and new potatoes. An easy fuss free roast chicken dinner to enjoy with your family, without all the hassle of cooking a full roast.

      Ingredients:

      • 1.6kg Chicken
      • 1 Lemon, halved
      • 1 Bay Leaf
      • 10 Chipolata Sausages
      • 700g New Potatoes, halved
      • 10 Garlic Cloves, left whole and unpeeled
      • Splash of White Wine
      • 150ml Chicken Stock
      • Handful of Parsley, chopped

      Instructions:

      1. Preheat the oven to 180° C (160° C Fan).
      2. In a large casserole or roasting pan heat 1 TBSP oil and then brown the chicken on all sides. Remove to a plate and stuff the cavity with the bay leaf and lemon.
      3. Next, brown the chipolata’s for a few minutes then add in the potatoes and garlic.
      4. After a few minutes, add the wine and stock and then return the chicken to the pan. Roast in the oven for 1 hr 50 minutes (cover with foil if getting too brown on top).
      5. Leave the chickn to rest for 10 minutes before carving.
      Calories
      1607.28
      Fat (grams)
      101.17
      Sat. Fat (grams)
      30.69
      Carbs (grams)
      45.62
      Fiber (grams)
      5.08
      Net carbs
      40.55
      Sugar (grams)
      5.02
      Protein (grams)
      122.67
      Sodium (milligrams)
      1771.63
      Cholesterol (grams)
      480.84

      @Recommended Products #
      Created using The Recipes Generator

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