One-pan dinners
Chicken thighs with potatoes and carrots
A compact roasting-tin dinner of chicken thighs, potatoes and carrots for two.
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Ingredients
Method
- 1Heat the oven to 200°C/180°C fan/400°F and choose a roasting tin that holds the ingredients in one layer.
- 2Prepare chicken thighs, potatoes and carrots; coat evenly with olive oil.
- 3Arrange the slower-cooking ingredients in the tin and begin roasting if they need a head start.
- 4Add the remaining ingredients and roast until vegetables are tender and any meat or fish reaches a safe internal doneness.
- 5Rest meat or fish where appropriate, then divide the tray between two plates.
Equipment
- Medium saucepan or 26 cm frying pan
- Digital kitchen scales
- Wooden spoon or spatula
Storage, reheating & freezing
Storage: Transfer cooled chicken thighs with potatoes and carrots to a shallow airtight container and refrigerate for up to 2 days; cool and chill promptly.
Reheating: Reheat with the original cooking method at a lower temperature until steaming hot throughout, checking frequently to avoid drying. Reheat once only.
Freezing: Freezing is not recommended because the texture is likely to soften after thawing.
Helpful notes
- Salt, pepper, water and optional cooking spray are treated as pantry seasonings and are listed in the method where needed.
- Appliance performance varies, so use the visual cues and food-safety checks in the method alongside the stated timing.
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