Chicken And Vegetable Summer One Pot

2013-08-02
Chicken and Vegetable Summer One Pot
  • Servings : 1
  • Prep Time : 10m
  • Cook Time : 45m
  • Ready In : 60m

Turning the oven on when it is 30C outside is not something many of us like to do.  However there are cooler summer days or times when you want something hot but not heavy, and preferably quick so you are not close to the oven for too long.  This Chicken and Vegetable recipe fits the bill perfectly, it’s tasty and easy to do taking only a few minutes.

It is one of my summer favourites, you can make use of lovely fresh veg – almost any will fit into this recipe.  It is brilliant if you have bits of veg lurking in the bottom of the fridge and you are not quite sure what to do with them.  You might need to pour boiling water on some like baby corn and beans to start them off.  Just let them stand in a jug of hot water for a minute or two to speed up cooking time.

I prefer to use Chicken thighs that have been boned and have the skin taken off them but the choice is yours, the skin will go lovely and crispy in the oven giving an extra texture to the dish.  Do season the chicken well, the Black Pepper on top of the meat looks nice and gives a real ‘pop’ of flavour.

This is a really good dish if you are having guests to Dinner and you don’t want to spend hours in the kitchen.  It can be served direct from the baking dish and you only have one pan to deal with as everything cooks together.  It always goes down well when I do it and I always do extra as plates are invariably held out for seconds.  If you are doing larger quantities don’t use more than two lemons in total as it can be a bit too acid but everything else can just be multiplied by the number of servings you want.

Ingredients

  • 2 Chicken Thighs
  • Salt & Pepper
  • 125 gms / 5 ozs New Potatoes
  • 2 Garlic Cloves
  • ½ Lemon
  • 100 mls / 4 fl ozs White Wine or Chicken Stock
  • 1 tbsp Olive Oil
  • 4-5 Baby Sweetcorn, blanched
  • Small handful Green Beans, blanched
  • ½ Red Pepper Chopped into chunks
  • Basil or other favourite herbs, chopped

Method

Step 1

Turn the oven on to 200C / Gas 7

Step 2

Season the Chicken and put it into a baking tin or oven proof dish with the potatoes and garlic.

Step 3

Pour the Wine or stock into the dish and drizzle the oil over the potatoes.

Step 4

Squeeze the lemon juice over the chicken and cut the piece of lemon into chunks. Throw them into the dish

Step 5

Put into the oven for 30 mins

Step 6

Whilst the chicken and potatoes are cooking blanch any vegetables that need it. You can use any combination of vegetables you have to hand.

Step 7

After 30 mins add the vegetables to the dish, baste with the juices and return it to the oven. You can also add chili or other spices if you wish at this stage

Step 8

Cook for a further 15 mins or until the vegetables are done to your taste.

Step 9

Add the herbs as you serve the Chicken and Vegetables

Step 10

Eat

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