Cut some veg into bits.
Tonight I used sweet potatoes, carrots, swedes, onions and sprouts.
Oil them and chuck them in the oven for 30-40 minutes at 180 C (250 F or Gas Mark 4)
Then add the chicken thighs.
Give it another 30-40 minutes.
Whip up some gravy (Julia insists on gravy) and serve, pretending it’s a proper roast dinner.
Make a mental note that next time I’ll put the sprouts in at the same time as the chicken.
The timings are approximate, as I was watching the Strictly Come Dancing results. That’s why it looks a bit burnt. I think burnt food is more tasty. Apart from sprouts. Burnt sprouts aren’t an improvement.
So there you go – roast dinner, negligible thought or work.
My sort of meal.
I am always looking for a boost to my dinner arsenal. Thanks for this.
I could eat it several times a week, with different combinations, but everyone else thinks you should have something new every day. 🙂
Looks pretty good to me, and I like gravy too!
🙂
My kind of meal, too! I used to pride myself on being an adventurous cook, but now that I am working more or less full time on my writing, those days have passed. Now, I am into relatively quick, tasty, and nutritious.
Yes, particularly quick. 🙂
And very good it looks, too
Thank you Derrick. I’m going to try to remember the stuffing next time.
🙂
No sprouts for me thank you!
Broccoli, cauliflower, asparagus… 🙂
I am inclined just to roast the veg from time to time and never mind the chicken and gravy….an even simpler meal.
Julia complains if there’s no meat, or we would have a lot more meat-free meals.
We make roasted veggies from time to time, adding a bit of balsamic vinegar, rosemary and olive oil to the dish.
We often use rosemary as we have plenty growing in the garden. Keep meaning to use balsamic but I keep forgetting – I’m just not sophisticated enough. 🙂
Thought about a cookbook yet? Just sayin’ as if you don’t have enough to do. =)
I’m not sure my limited repetoire will stretch to a book. 🙂