I always skin my chicken pieces before roasting. It’s a messy job but then I am not tempted to take a mouthful of crispy, very fatty, chicken skin. Also the flavours can penetrate into the flesh instead of the skin since this is what I will be eating I want maximum flavour and minimum fat!
You’ll need for 2:
- 2 –3 chicken thighs, skin removed, meat slashed
- 2-3 chicken drumsticks, skin removed, meat slashed
- 2 garlic cloves, bashed
- Half a lemon
- 1 small potato, approx 200g, peeled and chopped
- Half a butternut squash, peeled and chopped
- 1 courgette, washed and chopped
- 1 aubergine, chopped
- Half a punnet – approx 125g chestnut mushrooms, chopped into large-ish pieces
- 10 or so cherry tomatoes
- 1 red or normal onion, roughly chopped
- 1 tbsp olive oil
- 1 ½ tsp dried rosemary
- 1 red or yellow pepper, chopped
Start by preparing your chicken. Skin and slash. Season and place into roasting dish. Sprinkle ½ tsp rosemary and squeeze of lemon. Then cut your lemon half into 4 pieces and throw these in too. Scatter the potatoes around the chicken and season aswell. I love using my Stoneware roaster as it requires no oil to be added, but you could lightly brush the chicken and potatoes with olive oil or use a spray. The chicken will omit its lovely juices flavouring the potatoes and helping them to brown.
Next prepare your veg. Basically I chop everything into roughly the same bite size pieces. The mushrooms shrink down a lot so keep these chunky but the butternut squash requires a bit longer cooking time so keep these smaller.
Pre-heat the oven to 190 or 200. I generally do all of this before taking my kids up for bathtime so the dishes can be shoved in at appropriate times during the bathing / dressing / story-reading routine.
The veg needs a good 45 minutes, maybe longer turning every 10 to 15 minutes. The chicken needs approx 35 minutes and I put the chicken on the lower shelf. Dive into your healthy feast!