One-Pan Roast Chicken with Potatoes and Vegetables

Name: One-Pan Roast Chicken with Potatoes and Vegetables
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 4 chicken legs; 800 g floury potatoes such as Maris Piper or King Edwards; 4 carrots; 150 g frozen peas; 4 clove garlic unpeeled; 5 sprigs of thyme leaves picked; 3 tbsp vegetable oil plus a little extra for drizzling; 1 tsp salt; 0.5 tsp black pepper; gravy, to serve

This easy one-pan roast chicken dinner pairs crispy chicken legs with golden potatoes, sweet carrots, and peas for a complete family meal. Everything cooks in a single roasting tin, making it a practical weeknight recipe with minimal cleanup and plenty of comforting flavor.

Servings4 Portions

Prep Time20 Mins

Cook Time60 Mins

Difficulty

Easy

Ingredients

chicken legs
4
floury potatoes such as Maris Piper or King Edwards
800 g
carrots
4
frozen peas
150 g
garlic unpeeled
4 clove
sprigs of thyme leaves picked
5
vegetable oil plus a little extra for drizzling
3 tbsp
salt
1 tsp
black pepper
0.5 tsp
gravy, to serve

Step-by-Step Instructions

Peel the potatoes and cut them into large, even chunks, about the size of golf balls. Place them in a large saucepan, cover with cold water, and bring to a boil.

Lower the heat to a gentle boil and cook the potatoes for 8 minutes. Drain well in a colander, then let them steam dry for a few minutes while you heat the oven to 200C/180C fan/gas 6.

Tip the potatoes into a large roasting tin. Add the unpeeled garlic cloves, thyme, and 2 tbsp of the oil, then season with salt and black pepper. Toss well so the potatoes are evenly coated.

Nestle the chicken legs in and around the potatoes. Drizzle with the remaining 1 tbsp oil and season the chicken lightly with salt and black pepper. Roast in the center of the oven for 30 minutes.

Remove the tin from the oven and carefully turn the potatoes so they crisp evenly. Return the tin to the oven and roast for another 15 minutes.