Recipes - Pot Roast Chicken
Pot Roast Chicken

Nutritional values per serving
Calories 397 kcals
Fat 23.5g
Saturated Fat 7.4g
Carbohydrates 20.2g
Protein 19.5g

Serves iconServes 4

Time iconPrep time 10 minutes

Time iconCook time 45 minutes


Print iconPrint this recipe

Ingredients

  • 4 British chicken legs
  • 1 tbsp olive oil
  • 1 kg Red Tractor potatoes, peeled and quartered
  • 1 tbsp dried mixed herbs
  • 225g Red Tractor baby carrots, trimmed
  • 225g Red Tractor parsnips, peeled and quartered
  • 1 butternut squash, peeled and cut into large chunks
  • 2 Red Tractor red onions, peeled and quartered salt and freshly ground black pepper
1
Preheat the oven to 180°C / 350°F / gas mark 4.
2
Pour the oil into a non-stick roasting tin and heat in the oven for 5 minutes.
3
Add the potatoes to the hot roasting tin and shake. Add the chicken and sprinkle with the dried herbs. Roast for 15 minutes.
4
Remove the tin from the oven and turn the potatoes. Add the carrots, parsnips, squash and onion to the roasting tin. Roast for 30 minutes, basting the chicken with the juices occasionally.
5
Remove from oven and serve immediately with the potatoes and vegetables.

For more great chicken recipes please visit www.greatbritishchicken.co.uk