I love simplicity and this dish is a perfect example of how simple cooking can be a real winner. You have not only your five vegetables for the day but also a small amount of protein, bulked out by the veg. Personally, I leave the skin on the chicken, but you can remove if you want to reduce more calories, or just want a lower-fat dish.
3 large potatoes, peeled and cut into 1cm pieces
1 small butternut squash, peeled and cut into 1cm pieces
2 large carrots, peeled and cut into 1cm pieces
2 red onions, sliced
2 large leeks, cut into 4cm pieces
4 tbsp olive oil
salt and freshly ground black pepper
8 small chicken thighs, bone in
- Preheat the oven to 200C/gas 6.
2. Mix the potatoes and all the vegetables together in a bowl, then add the olive oil and some salt and pepper and mix well. Spread evenly in a baking tray, then pop it in the oven to heat through while you brown the chicken.
3. Season the chicken thighs, then heat a nonstick frying pan over a high heat. Add the seasoned chicken thighs, skin-side down, and fry for 2-3 minutes until they take on a little colour.
4. Transfer the thighs to the vegetable tray in the oven and cook for 45 minutes to 1 hour, or until the chicken is cooked through and all the vegetables are nicely cooked. Serve.
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