Chicken, Potato & Five Veg

Chicken with Five VegcThis isn’t really a recipe as such, but rather a quick and easy way to get a meal on the table for crowd. I usually have chicken thighs or drumsticks in the freezer and find them a great standby for last
minute meals.

This can also be cooked on a covered barbecue – for minimal clean use a large aluminium foil dish or line a large baking dish with a
double layer of foil.

For those who might need to consider those who don’t eat chicken, cook some of the vegetable mixture in a separate roasting pan and towards the end of the cooking time, scatter with some feta cheese.

Chicken, Potato & Five Veg

You could add a salad of mixed leaves on the side and some crusty bread to mop up the juices, if you wish.

Use whatever combination of vegetables that are in-season and those which you and your family and friends enjoy the most.

potatoes – allow 1 medium potato per serve
red onions – allow 1 large onion per 2-3 serves
capsicum – allow 1 large capsicum per 2 serves
zucchini – allow 1 small zucchini per serve
eggplant – allow 1 large eggplant per 3-4 serves
tomatoes – allow 1 large tomato per 2 serves
olive oil
sea salt and freshly ground black pepper
chicken thighs and/or drumsticks – allow one to two pieces per serve depending on the size and appetites of those you are feeding

1              Preheat oven to 200°C.

2              Choose a baking dish that will accommodate the quantity of vegetables you have in a single layer. Chop vegetables into chucks of about the same size. Place vegetables in baking dish, drizzle with
olive oil and season with a good grind of salt and pepper. Toss to combine. Spread vegetables out in an even single layer.

3              Season chicken with salt and arrange in a single layer on top of the vegetables. Bake for about 1 hour or until vegetables and chicken are cooked.

Happy cooking and eating.

Recipe by Rachel Blackmore

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