Amber Allcock interviews Cassandra Stavrou, the founder of PROPERCORN, to find out more about the brand’s ethos and their delicious, healthy products.Written by Amber Allcock on 18th April 2018
One Pot Chicken Roast
Claire Thirkettle shares her recipes for a One Pot Chicken Roast, an ideal meal for two
At university, away from family and home comforts, I have often felt that my weekends were lacking one crucial ingredient: a home-cooked Sunday roast. Unfortunately, many students do not have the necessary time, kitchen space or equipment for this classic family meal. Therefore, I am excited to share a newfound twist on the Sunday staple that is both delicious and doable. This simple one-pot chicken roast is extremely easy to make, involves minimal washing up, and cooks in just over an hour. It even includes its own gravy!
Serves – 2
Prep – 20 mins
Cook – 75 mins
- 2 medium potatoes, quartered
- 2 carrots, cut into chunks on the diagonal
- 1 leek, trimmed and chopped
- 1 small parsnip, chopped
- 2 – 3 tbsp olive oil
- 3 chicken thighs
- 2 pork sausages
- Flour, for dusting
- Handful fresh thyme leaves
- Few rosemary stalks
- 1 chicken stock pot, dissolved in 500ml boiling water
- 4 tsp chicken gravy granules, dissolved in 300ml boiling water
- Preheat oven to 200°C/180°C fan.
- Add potatoes, carrots, leeks and parsnip to a roasting tin, season well with salt and pepper and toss with half the olive oil to coat.
- Season chicken thighs and toss with the remaining olive oil, then nestle in with the vegetables.
- Squeeze the sausage meat out of the skins and into a bowl. Then with lightly floured hands, form into small balls. Tuck these in and around the chicken and veg. Sprinkle over the thyme leaves and rosemary.
- Cook in the oven for 45 – 60 minutes, then add the chicken stock and gravy and cook for a further 15 minutes.
- Finally, remove from the oven. The chicken should be cooked through and the potatoes and veg tender. Serve, and enjoy!