Chicken with Mixed Vegetables Recipe

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Chicken with Mixed Vegetables Recipe

(Chicken cooked in the roasting tin with mixed vegetables which absorbs the

delicious juices from the meat as well as the flavors of the stock and wine)

Ingredients:  Serves 4,  Oven: Preheated to 200C

16 small new potatoes, scrubbed

2 medium onions, peeled and quartered

4 medium carrots, peeled and cut into strips

1 medium parsnip, peeled and cut into finger-length strips

2 small leeks, trimmed, cut into rings and well washed

4 chicken legs, each about 8 oz (225 g), divided into thighs and drumsticks

pint (425 ml) chicken stock

4 fl oz (115 ml) dry white wine

1 tablespoon lemon juice

3 cloves garlic, peeled and finely chopped

1 level teaspoon dried oregano

level teaspoon dried thyme

Freshly ground black pepper

4 oz (115 g) fresh or frozen peas

2 level tablespoons chopped fresh parsley



Mix the potatoes, onions, carrots, parsnip and leeks in a small roasting tin and lay the chicken pieces on top.  Pour the stock, wine and lemon juice over the chicken.  Sprinkle with the garlic, oregano and thyme and season with pepper.  Cook, uncovered, for 1 hour 15 minutes, or until no pink juices ooze from the chicken thighs when pricked.  During cooking, turn the chicken and stir the vegetables occasionally, and baste with the pan juices.  Add the peas for the last 10 minutes of cooking.  If the juices evaporate too quickly pour in a little water.  Put the chicken, vegetables and juices on a warm serving dish and sprinkle with parsley.  Give each diner a thigh and a drumstick and leave them to remove the skin themselves.  A fresh green salad contrasts well with the succulent baked vegetables.


Nutrient Value Per Serving:

290 calories

6 g total fat (2 g saturated fat)

28 g carbohydrates

7 g fiber

130 mg sodium


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