Chicken Pot Roast

  

This weekend has been super busy. I had an extended weekend and it was spent travelling all over Glasgow with friends and doing lots of festive things. By the time Sunday night came the last thing on my mind was cooking. I popped this dish in the oven for 1 hour and 20 minutes whilst I relaxed in front of the tv. You can add and change vegetables to your taste or just go with what you have in the fridge.

Ingredients

6 x chicken thighs

2 x sweet potatoes

2  x white potatoes

1 x white onion

2 x carrots

6 x mini corn cobs

2 x chicken stock cubes

200ml boiling water

1 tablespoon olive oil

1 teaspoon Paprika

Sprinkle Salt and pepper

1 teaspoon chicken seasoning

Method

Peel and chop your potatoes and add to a deep oven dish, add your onions and olive oil. Heat your dish on the oven top and mix in some salt and pepper.

Add in your baby corn and stock cubes. Places your chicken thighs on the top. Pour in your boiling water, add your paprika, chicken seasoning and salt and pepper.

Put the lid on your dish and add to a preheated oven of 180 degrees.

Cook for 1 hour, checking intermittently. Remove the lid and return to the oven for the final 20 minutes.

Serve with steamed brocolli and Yorkshire puddings. An easy delicious dinner that can cook away whilst you are busy about the house.

💜

 

 

 

 

 

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