Sometimes it’s nice to have a dish that allows you to clean out the fridge and use up the bits and pieces. Having a one pan meal is always an advantage for easy clean up

This recipe is perfect for that, as you can substitute any root vegetable and change the herbs by whatever’s around. I’ll share my recipe here, but feel free to experiment.

Ingredients:

1-2 lbs of Chicken, bone in. Whatever you prefer, but I had drumsticks. Thighs would also be very good.

Potatoes, halved. I used one bag of baby Yukon Gold.

3-4 Parsnips, peeled and chopped roughly. Carrots could work as well.

2-3 cloves of Garlic

1 cup Riesling. Again, you can sub wines here, but I find a slightly sweeter profile works well.

4 Tbsp Butter

5-6 springs of fresh Thyme. Rosemary or tarragon would be a good sub here.

Sat and Pepper

Preparation:

Preheat the oven to 400F/204C. Arrange the potatoes and parsnips in the pan and arrange the chicken, skin side up, on the top. Add generous salt and pepper.

Melt the butter garlic and thyme together and pour over the chicken. Bake for 60-100 minutes until the chicken is done and nicely browned. Remove the chicken and give the vegetables a good stir and serve.

Note: If you feel the pan is getting too dry, just add bit more wine.