It feels like cheating to call this a recipe, there are only really three ingredients which you can see just by looking at the pictures - it is that easy. Ready in just over an hour, but as it stays in the oven for one hour, you really only do about 10 minutes of work. This recipe is all about great organic ingredients - simplicity at its best. It may be easier to prepare this with drumsticks if you are doing baby led weaning (BLW), as children can easily hold and chew them and have their own piece, but it is entirely your choice. Either way, the end result should be a lovely crispy skin, moist chicken and soft veggies, no added fat and as little seasoning as you like. Perfect for Sunday lunch.
I find that roasting vegetables, and anything else really, brings out the most flavour and as a result requires less salt to compensate.
* indicates that the ingredient is organic / easily available in the UK as organic
Prep time 10 mins
Cooking time 60 mins
Serves 2 and a baby
4 chicken* thighs skin on (about 500-600g)
3 large potatoes*
3 large carrots*
salt and black pepper* to taste
Season the chicken slightly with salt and black pepper (optional). You can season skin only as baby is unlikely to eat the skin, but you can eat tasty one. Heat up a non stick pan and brown your chicken for 5-10 minutes. Do not add any oil, there is plenty of fat underneath the skin.
Heat the oven to 180C. Peel and slice the potatoes about 2-4mm thick. Peel the carrots and cut them into thick slices/chunks. In an ovenproof dish place sliced potatoes (season them now if you wish), then add chicken with all the fat that is left in the pan, and then add the carrots wherever there is space left. Cover the dish with a lid or kitchen foil and place in the oven. Roast for 40 minutes, then remove the lid and roast for further 20 minutes without covering to crisp up the skin. Enjoy with an optional salad.
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