One Pan Roast Dinner

All the trimmings we know and love PLUS a homemade gravy! This One Pan Roast Dinner is a quick fix alternative to a full roast dinner, without all the fuss.

 #One #Pan #Roast #Dinner

Ingredients (check list):

Chicken

6-8 Chicken Thighs (bone in skin on)
2 tbsp Unsalted Butter
1 tbsp Olive Oil
1 heaped tsp Fresh Sage
1 heaped tsp Fresh Thyme
1 heaped tsp Fresh Rosemary
1 clove of Garlic, minced
1 tsp Salt
1/4 tsp Nutmeg
1/2 tsp Black Pepper
zest of Clementine

Trimmings

6-8 Pigs in Blankets
8 Brussel Sprouts, trimmed & halved
2-4 Carrots, peeled & quartered
2-4 Parsnips, peeled & quartered
2 large Potatoes, diced into chunks
2 medium Onions, peeled & quartered
3 cloves of Garlic
Fresh Rosemary (couple of sprigs)
Olive Oil
Salt & Black Pepper

Gravy

1 tbsp Flour
2 cups / 500ml Chicken Stock
dash of Lemon Juice & Honey (optional)
Salt & Pepper, to taste

Instructions:

Use a fork to mash together your herb butter until smooth and combine with your chicken thighs, ensuring the butter is evenly distributed. Place to one side.
Add your tray bake ingredients to the largest tray you've got with a drizzle over a little olive oil and a good pinch of salt and pepper. Evenly place chicken thighs (skin side up) and pigs in blankets on top. Place in the oven at 210c/410f for 30mins.
Take tray out the oven, flip the pigs in blankets and baste the chicken. Pop back in the oven for another 20mins or until the chicken is crispy and piping hot throughout.

Original Recipe Article from dontgobaconmyheart.co.uk

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