If you have time, cook a whole chicken so you have extra for another meal in the week. Could be lunch one day, or eaten cold one evening with some fresh veggies or made into a Caesar salad?
Alternatively, make this a tray bake/ one pot dinner and roast some chicken pieces at the same time as the veggies.
What you'll need
We're 2 in our household, I'm roasting a whole chicken for this. In my oven this usually takes around 1hr 15mins on 180 fan, I take the chicken out of the fridge for 10-15 minutes while the oven is reaching temp.
I'd probably cook 3 or 4 chicken breasts, or 5-6 thighs if making a tray bake... It seems a lot, but the leftovers come in useful, especially if it's a busy week.
Main ingredients
- Chicken, roasted whole, or breasts/ thighs
Fresh/ frozen
- Celeriac or cauliflower, peeled & sliced/ florets
- Tenderstem or broccoli
- Red pepper, cut into strips
- Leeks, 1 x sliced into rounds
Store cupboard
- Salt & pepper, to taste
- Olive oil, 1-2 tbsp
- Chilli flakes, ½ tsp (optional)
What to do
- While the chicken's cooking; wash and chop the vegetables for roasting. Lay them out on a roasting tray, season with salt & pepper and drizzle with olive oil - if you like some heat, sprinkle ½ tsp chilli flakes over.
- 30 or 40 minutes before the chicken will be ready, pop the tray of veggies onto the lower oven shelf to cook - these usually take a good 30 minutes to cook through.
- If you fancy a quick sauce... Strain the fat from the cooking juices, add a dash of hot water to the golden juicy-ness, stir through and allow to reduce/ thicken up a little. Spoon over the chicken just before serving. I didn't, but you could add a dash of cream to the sauce too if you fancied...
- Serve up and enjoy!
Swaps
Don't have a leek but have an onion? No worries use that instead! Don't have celeriac but have some butternut squash or cauliflower? Go for it! Both will be delicious!
