Requiring just one pan, this fuss-free recipe is perfect for a cosy winter night in, especially as we get ready for Christmas. Tender chicken thighs, stuffing, Yorkshire puds and all of the veg, this might be a simple recipe, but it certainly pulls through on flavour.
- Servings
- 3 (or 2 large)
Ingredients
- 2 chicken thighs (skin on)
- 1 parsnip
- 6 mini carrots
- 6 Brussels sprouts
- 1/2 red onion
- 4 baby potatoes
- 1 pack stuffing
- 1 pack mini Yorkshire puddings (or however many you fancy!)
- 3 tsp. ready-made gravy mixed with boiled water
- 1 tbsp. Italian spices
- 2 tsp. garlic
- 1 stock cube, crumbled
- 1 tbsp. extra virgin olive oil
Instructions
Chop all your vegetables (the secret is to chop the vegetables in small cubes or sticks, so they can cook evenly along with the chicken).
Add chicken thighs, the vegetables and stuffing to a baking tin.
Add spices and oil.
Mix well so the chicken and vegetables are all coated with the spices and oil.
Bake for 40 mins at 180C.
At this point take the tin out of the oven and add the Yorkshire pudding. Bake for another 5 mins.
Once out of the oven, leave to rest for a few minutes, making the most of that delicious chicken juice.
Make a quick gravy to pour on top of your roast and enjoy.
Nutritional info per serving:
| Calories | 376 |
|---|---|
| Total Fat | 19g |
| Total Carbohydrates | 23g |
| Protein | 29g |
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