Dads One-Pan Chicken and Roasted Veggies

A community recipe by NorthernMatt

Not tested or verified by Nigella.com

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Introduction

Slightly tweaked version of one of Nigella's (from Nigella Bites if I recall correctly). Easy and delicious fall or winter meal gives you time to tidy up or talk to your kids or read the paper while it cooks!

Ingredients

Serves: 5

9 chicken thigh fillets (skin on for labour and moistness)
¼ lemon
kosher salt
sprig fresh rosemary (or thyme)
olive oil
¼ cup chicken broth (or white wine for deglazing later)
2 large carrots (cut into spears)
2 large parsnips (cut into spears)
2 sweet potatoes (peeled and cut into bite sized pieces)
1 red bell pepper (cut into chunks)
1 large sweet onion (cut into chunks)
1 bulb fennel (cut into chunks)

Method

Dads One-Pan Chicken and Roasted Veggies is a community recipe submitted by NorthernMatt and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Scatter the vegetables in a large flat bottomed roasting pan. Douse lightly with oil and a bit of salt and toss until they and the bottom of the pan are lightly oiled.

Cut off excess fat from thighs, not obsessively, just the large chunks.

Rub thighs all over with the lemon and put them in the pan with the veggies. Bash the rosemary or thyme sprigs a bit to release oils and toss them in.

Remove the pulp and cut the lemon peel in thin ¼ in strips and add to the pan. Toss everything until the chicken is coated with a bit of the oil. Rearrange the chicken so that it is evenly distributed on top of the veggies, skin side up.

To get fancy you can sit each thigh on top of a bit of rosemary or thyme. Sprinkle a bit of kosher salt over each piece of chicken. Roast at 375 degrees until chicken is cooked thru and skin crispy, takes about 40-55 mins or so depending on chicken size.

You dont have to stir or turn anything. Remove the chicken and let rest on a plate. If you cover it the skin will go soggy, it will stay warm uncovered for at least 10 minutes.

Remove the veggies with a slotted spoon to a sheet pan and if keep them warm in the oven. If they could use extra browning, broil them for couple of minutes while you make pan sauce.

Pour of any excess fat from the original pan, then deglaze the pan with stock or wine scraping up delicious brown bits .

Test for seasoning, keep warm then serve the sauce on the side in a little dipping vessel, you only need a bit.