Roast Chicken with ‘Use Up’ Veggies

I am away for the weekend and wanted a dish that would use up a lot of the vegetables I had in the fridge and would also be simple to cook so that I could get on with packing.

This fits the bill perfectly. The chicken is roasted separately on a rack above the veggies which means it ends up deliciously crispy whilst the veg still soaks up all of the chickeny juices. Obviously you can utilise whatever veg you have to use up.

 

Ingredients

4 chicken thighs, skin on and bone in (or a mixture of thighs and legs)

1 bulb of fennel, cut into quarters

1 courgette, sliced thickly

1 bunch of asparagus

5 or so medium tomatoes, cut into quarters

2 tbsp fennel seeds

Olive oil

Sea salt and black pepper

 

Method

Preheat oven to 180°c (fan 160°c) gas 6.

Drizzle the chicken with a little oil, a sprinkle of sea salt and a crack of black pepper. Rub all over along with the fennel seeds to cover. Place the chicken onto a wire rack and put into the oven along with a tray lined with foil on the shelf below. Cook for 25 minutes.

Meanwhile prepare your vegetables and place in a separate foil lined tray with some oil and seasoning. After 25 minutes remove the bottom tray from the oven and quickly replace with your vegetable filled tray.

Continue cooking for a further 25 minutes or so. Obviously timings will depend on what type of veg you have, how large your pieces of chicken etc so keep an eye on it and remove once your vegetable are brown and softened and your chicken is cooked through with super crispy skin.

Serve with a green salad and maybe some crusty bread. Enjoy!

Serves 4 or 2 hungry people.

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