This chunky, heart-warming chicken bake is just what the doctor ordered!
The great thing about this dish, is that everything is rustically cut. No perfection needed here… just big chunks around 1 inch in size (give or take a little). Also, I don’t peel any of the vegetables (except the garlic and onions of course). The others I just wash and scrub really well then cut up. The peels give a nice rustic look, they are full of vitamins, and they just taste good! But of course, this is a personal preference so if you want to peel your veg, I am certainly not stopping you!
So, give it a try. After all, we all need new chicken recipes!
Awesome Rosemary Chicken Bake
2 Whole Chicken Legs, cut into pieces (2 drums and 2 thighs)
1 tbsp Olive Oil
2 Cloves Garlic, roughly chopped
2 Large Onions, cut into large chunks
2 Carrots, cut into chunks
2 Courgettes, cut into chunks
1 Small Aubergine, cut into chunks
3 or 4 Stalks of Rosemary, destemmed and roughly chopped
1 Large Tomato, cut into a chunks
2 Large Potatoes, cooked and cut into large chunks
Olive Oil for drizzling
Salt and Pepper
Boil the whole potatoes until fork tender, about 30 minutes. Drain and cut into large chunks.
Preheat the oven to 180 degrees Celsius (350 degrees Farenheit).
Season the chicken pieces on all sides with salt and pepper.
In a large pan, heat the olive oil over medium high heat. Add the chicken pieces skin side down. Do not move them for 2-3 minutes. You want the chicken to sear a nice brown color, and if you move the chicken too early, the skin will stick to the pan. Flip over and brown the other side. Then, to the pan, add the garlic, onions, carrots, courgettes, aubergine and rosemary. Cook for about 5 minutes until all the vegetables get a little color.
Turn the whole pan of chicken and vegetables onto a lined baking tray. Add the chunks of potatoes and the tomato. Drizzle with some olive oil and season with salt and pepper.
Bake for 45 minutes, tossing the vegetables and chicken about halfway through to ensure all are evenly cooked and coated with the chicken juices.
To dress up this dish for service, you could serve on a platter lined with fresh rosemary.