Roast dinners needn’t take hours to prepare and cook and leave you with a million dishes to wash up. And what if you’re on your own or it’s just two of you… can you really be bothered to cook a whole joint, trimmings and all?
I personally don’t often cook roasts, purely because it can be a lot of work fro just two people. That said, when it comes to this time of year, nothing beats a good Sunday roast.
This recipe is so easy, you could even make it on a weekday and it would probably be as quick and easy as your usual mid-week dinners. There are no hard and fast rules to this one – chuck in whatever veg you have. Chicken breast, thigh, lamb or pork chop, it doesn’t matter.
Quick tip: Use organic veg - that way you don’t need to peel! Just chop all veg to roughly the same size and bung in the oven.
Serves 1 – double for two
2 free range and preferably organic chicken thighs
Veg of choice – I like a mixture of root veg, 1/2 an onion, a couple of garlic cloves and a few greens
Herbs of choice – for chicken, I like using rosemary and thyme
2 thick orange slices
Himalayan/Sea salt and cracked black pepper
- Preheat oven to 180C
- Chop all root/hard veg (heritage carrots and parsnips photographed) to roughly the same size and place in a roasting tin.
- Peel and cut the onion into wedges and peel the garlic cloves. Place into the roasting tin.
- Add a sprig of rosemary, two sprigs of thyme and the orange slices
- Season and drizzle with olive oil
- Roast for 20 minutes
- Remove from the oven and place the chicken on top of the veg. Season and drizzle with a little more olive oil
- Roast for approx. 25 minutes
- Add the greens and roast for a final 5 minutes, or until the chicken is cooked and golden brown.
Serve with these simple gluten free stuffing balls for a bit of indulgence.