A good chicken roast is the answer to both weeknight meals, and lazy days spent at home on the weekend. Roast chicken is best with some roasted vegetables, but doing all of these separately can take some time and effort.
If you are craving a homely serving of roast chicken and veg, here is a quick and healthy chicken roast to try. The chicken finishes off golden and crisp, while still juicy and moist inside, and is cooked in one tray with the vegetables for easy cooking and cleaning.
- Leaves picked from 6 thyme sprigs
- 3 anchovies in oil, drained and chopped up
- 2 tsp dried oregano
- 1 tsp red chili flakes
- 2 tablespoon olive oil
- 3 garlic cloves, chopped
- 1 lemon zested
- 8 chicken thighs, bone-in, and skin on
- 800g baby potatoes, cut in half lengthways
- 100g streaky bacon, cut into small cubes
- 250g baby truss tomatoes on the vine
- Preheat the oven to 200 degrees Celcius.
- In a large bowl, combine the thyme, chopped anchovies, dried oregano, chili, olive oil, garlic, and lemon zest.
- Add the chicken to the bowl and turn it around to coat it all over in the olive oil mix.
- Add the baby potatoes, cut lengthways, into the bowl, and toss them around to combine them into the olive oil mix as well.
- Place the chicken thighs and baby potatoes onto a large baking tray, and sprinkle the chopped bacon over the top.
- Slice up the leftover lemon which has been zested, and place the wedges into the tray. Season the chicken thighs with some salt and pepper and place them into the preheated oven.
- Leave the chicken thighs to roast until the chicken is golden and cooked through, and the potatoes are tender.
- After about 40 minutes, remove the baking tray from the oven and top it with the baby truss tomatoes.
- Place the tray back into the oven to bake for a further 10 to 15 minutes, until the tomatoes begin to blister.
- Remove the tray from the oven and squeeze some of the roasted lemon juice over the top of the chicken thighs and serve.
Keeping Your Next Level Roast Chicken
This is not your ordinary roast chicken, with the lemon zest, anchovies, and bacon, it really packs a punch of flavour, and adds a richness and delicious finish to the chicken. The beauty of it all is that everything is baked in one dish, so there is little extra effort, but maximum flavour.
If you are wanting to keep leftovers, store the chicken thighs and potato in an airtight plastic container in the fridge. Use the leftovers within 2 days, and throw away anything after this.
To heat up the leftover chicken, you could place it back into the oven for a little while, or into the microwave if you want it heated up quickly.
Do not refrigerate any chicken that you have already reheated. Only reheat what you are going to eat so that you do not waste it!