This recipe is so hearty and filling it’s perfect as the weather starts to cool down. The herbs and lemon work wonders in this delicious chicken and vegetable (one-pan!) bake. This is one that you can definitely throw into your slow-cooker too, or you can cook it in the oven like I do. Here’s all you need to know to serve this gorgeous dish this Fall!
The Simple Ingredients:
I feel it’s the herbs that really make this dish. You can add the vegetables according to your preference. I usually go with courgettes (zucchinis), carrots and, of course, potatoes. Parsnips, onions or even celery could be great add ons in this bake.
As I said, it’s the herbs that are essential to really bring out the flavour of the baked chicken. You can’t leave out the bay leaves and the cardamom pods – I refuse to cook this dish without these herbs!! I also throw in some garlic and freshly squeezed lemon juice, and of course some paprika, black pepper and turmeric for good measure. Delish.
How to make the herby chicken & veggie bake?
Start with searing the chicken in a pan. Do so for no longer than 10 minutes on each side, with a couple of tablespoons of olive oil.
Meanwhile, pour the boiling water into a jug and add in the oil, paprika, turmeric, black pepper, salt, crushed garlic, cardamom pods, lemon juice and bay leaves.
Chop the vegetables into cubes, no bigger than an inch in size. Place into a tray and pour 3/4 of the herby boiling water over the vegetables in the tray. Leave the rest of the boiling water to one side, and mix the vegetables in the pan to ensure that they are coated with the herby mix.
Place the seared chicken on top of the vegetables and pour the remaining herby water over the chicken. Cover the pan with kitchen foil (aluminium foil). Cook in the oven for 2 hours. Remove from the oven and remove the foil from the tray. Place back into the oven and cook for another 30 minutes, or until the chicken and vegetables have become golden. Enjoy!
Herby Chicken & Vegetable One Pan Bake
Ingredients
- 6 skin-on chicken legs
- 3 large potatoes peeled
- 3 carrots peeled
- 3 courgettes
- 3 tbsp olive oil plus extra for searing
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp turmeric
- 1 1/2 tsp salt
- 2 cloves garlic
- 5 cardamom pods
- 5 bay leaves
- 1 lemon
- 300 ml boiling water
Instructions
- Start with searing the chicken in a pan. Do so for no longer than 10 minutes on each side, with a couple of tablespoons of olive oil. Preheat the oven to 165C/329F.
- Meanwhile, pour the boiling water into a jug and add in the oil, paprika, turmeric, black pepper, salt, crushed garlic, cardamom pods, lemon juice and bay leaves.
- Chop the vegetables into cubes, no bigger than an inch in size. Place into a tray and pour 3/4 of the herby boiling water over the vegetables in the tray. Leave the rest of the boiling water to one side, and mix the vegetables in the pan to ensure that they are coated with the herby mix.
- Place the seared chicken on top of the vegetables and pour the remaining herby water over the chicken. Cover the pan with kitchen foil (aluminium foil). Cook in the oven for 2 hours. Remove from the oven and remove the foil from the tray. Place back into the oven and cook for another 30 minutes, or until the chicken and vegetables have become golden. Enjoy!