Dinner
One Pot Chicken Dinner
Recipe by The Lockdown Chef
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Quick and easy dinner using seasonal ingredients is perfect for a lovely autumn family meal
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- 4-6 chicken thighs
- 2 tbsp olive oil
- 1 tsp chopped thyme
- 1 tsp chopped parsley
- 2 large sweet potatoes
- 50g pancetta
- 2 apples, cored and sliced
- 150g tenderstem broccoli
- 2 shallots, quartered
- 2 garlic cloves
- 1-2 rosemary stems
- To season salt & pepper
Utensils
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Step 1
Trim the chicken thighs from any excess fat and season them with salt and pepper. Add the thyme and 1 tbsp of olive oil and mix well. Marinate for at least 30 mins in the fridge
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Step 2
Wash and dry the sweet potatoes, then cut them into 1 inch cubes. Add them to a bowl with the broccoli, shallots, apples, pancetta, garlic and rosemary and season with salt and pepper
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Step 3
Reheat the grill to 180ºC using the roast function and line the crisping tray of the unit with greaseproof paper. Place all the vegetables in the tray and put the chicken on top of it
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Step 4
Cook for 25 mins and then rest for 5 mins before serving. Garnish with fresh parsley and pour some of the cooking juices on top of the chicken
