One-Pan Rosemary Chicken and Roasted Winter Vegetables

    45 minutes

    This is my ultimate favourite one-pan dinner for two to serve in the Autumn. Chicken thighs and winter vegetables roasted and caramelised to perfection in no time.

    1 person made this

    Serves: 2 

    • cooking spray
    • 2 carrots, sliced diagonally
    • 1 turnip, peeled and sliced
    • 1 potato, sliced
    • 1 red onion, cut into small wedges
    • 1/4 cup olive oil, divided
    • 4 cloves garlic, crushed
    • 2 tablespoons fresh rosemary, divided
    • 1 1/2 teaspoons salt, divided
    • 1 teaspoon freshly ground black pepper, divided
    • 450g chicken thighs

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 220 degrees C. Grease a rimmed 22cm x 30cm baking tray with cooking spray.
    2. Combine carrots, turnip, potato, onion, 1 1/2 tablespoons olive oil, garlic, 1 tablespoon rosemary, 1/2 teaspoon salt and 1/2 teaspoon pepper; toss until well coated and place on the prepared baking tray.
    3. Bake in the preheated oven until starting to soften, about 15 minutes.
    4. Remove from oven and place chicken thighs on top of vegetables; sprinkle with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper and remaining rosemary.
    5. Bake in the preheated oven until chicken is crispy and vegetables are tender, about 15 minutes more.

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