Prep 10 min Cook 35 min
This is the recipe for anyone who suffers from cooking fatigue – the incessant grind of having to come up with imaginative ideas on what to have for dinner.
It also works if you are in the mood for a roast chicken dinner in the middle of the week complete with all the trimmings of mixed vegetables without having to cook a whole chicken.
Slice a Japanese aubergine, a carrot for color, four Yukon Gold potatoes cut in half and quartered, a sweet onion, the florets of half a head of cauliflower and four bone-in and skin-on chicken thighs. Add a generous drizzle of oil, a handful of Thyme sprigs, some salt, pepper and that completes the prep.
Place on a baking sheet in a 400F oven for 35 minutes and a perfect autumnal dinner of succulent chicken and sweet caramelised vegetables magically appears. Sprinkle some freshly grated Parmesan before serving.
One-pan chicken and vegetable dinner
by
Derek Farwagi
Ingredients
- 1 Japanese aubergine (or a large zucchini).
- 1 carrot
- 4 Yukon Gold potatoes
- 1 Red onion
- ½ A head of cauliflower
- 4 Bone-in and skin-on chicken thighs
- 2 tbsp Olive oil
- Salt and pepper
- ¼ cup Parmesan cheese
Instructions
- Set oven to 400F (200C)
- Slice Japanese aubergine in 1" thick slices.
- Slice the carrot in 1/2" thick slices.
- Separate cauliflower florets.
- Quarter the potatoes.
- Pat dry the chicken thighs, place parchment paper in a sheet pan and add all ingredients. (If you are using eggplant or zucchini, add these 20 minutes after you have started cooking the other ingredients).
- Drizzle oil on ingredients and mix to incorporate.
- Salt and pepper to taste.
- Bake for 35 minutes.
- Sprinkle with grated Parmesan before serving.
GET INSPIRED. SUBSCRIBE NOW.