The One Pot Roast

It’s all in the timing…

Serves: 4

Preparation time: 20 minutes
Cooking time: 40 minutes
Cost per serving: $2.50
5 A DAY portions per serving: 3

What you’ll need
8 chicken pieces (thighs, legs, breasts – whatever you fancy)
5 carrots
3 parsnips
2 red onions, peeled
3-4 cloves garlic
2 tablespoons olive oil

And on the side:
4 potatoes (for mashing), peeled
1 small swede, peeled
2 teaspoons margarine
100ml hot milk
4 handfuls of green beans

Get cooking
Preheat the oven to 200 degrees C / gas mark 6
Put the chicken pieces in a large roasting tin
Peel and chop carrots, parsnips and red onions (it doesn’t really matter how you do this – big chunks will make your dish seem more rustic) and add to the roasting tin
Peel and crush the garlic and add to the tin or simply add the whole cloves
Pour a bit of olive oil over the chicken and vegetables and put the whole lot in the oven
Cook for around 40 minutes or until the juice runs clear when you put a skewer in the chicken pieces
For the mash
Peel and chop the potatoes and swede and put together in a large pan of boiling water for 20 minutes or until they are soft
Drain the water from the potatoes and swede
In the same pan (for minimum washing up) mash the potato and swede together with a little hot milk, a small knob of butter and seasoning

Why not?
Add some green beans on the side – either steam them or add them to boiling water for a few minutes. They’ll brighten up your dish and add to your 5 A DAY
Add some finely chopped spring onions or some chopped fresh herbs to the mash
Serve the mash, chicken and vegetables all together

Juice it up!
To make real gravy pour the juices from the roasting tin into a saucepan (try to
skim off any excess fat) and stir in about a tablespoon of flour. Once the flour is
mixed in, slowly add about 2 cups of the leftover water from your vegetables
and a stock cube. Bring to the boil then reduce the heat and simmer, stirring,
until it starts to thicken.

ENJOY!