It’s day three of of my seven day dinner inspiration to help you get back into the routine of cooking for the family after the school holidays. Each day I’ve promised to bring you a recipe focusing on simplicity, taste and nutrition (of course!).

I love food and I love cooking but I’m also a busy mum with a couple of jobs, and a husband,  two children and a dog to look after! So most meals I prepare are simple. I love dishes I can make in one pan or one pot or the slow cooker.

The third meal I’m sharing is the one of the easiest I make – Chicken and Vegetables roasted  in one oven dish! It takes a few minutes to prepare and then while it’s cooking you can relax, help with homework or go for a walk!

I’ve suggested vegetables but again you can use whatever vegetables you love or are in season.

One Pan Chicken and Vegetables

8 free range/grass fed chicken drumsticks (you could also use Marylands or thighs)

4 potatoes, washed and cut in half or quarters

1 medium sweet potato, peeled and cut into quarters

2 carrots, washed and chopped into quarters

2 zucchinis, washed and chopped into quarters

2 red onions, peeled and chopped into quarters

¼ cup Extra Virgin Olive Oil

Fresh or dried thyme

Salt and pepper
Salad or greens (eg beans, asparagus) to steam

Preheat oven to 180 degrees celsius. Combine chopped vegetables, chicken, olive oil, thyme, salt and pepper in large bowl and toss to combine. Line an oven dish with baking paper and then add chicken and veggies. Drizzle with a little more olive oil and place in oven for 45 min to 60 mins until cooked. Serve with a salad or steamed greens of your choice.

SERVES 4 Gluten free|Dairy free

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