Working part time and having a young family means I don’t have time to make long complicated meals so I love this recipe where you just throw it all in the pan! This recipe is adapted from a magazine recipe and I now keep in my recipe box! I generally look in the fridge to see what veg I have left and use that. With protein, carbs and veg, it is an all in one meal and a easy alternative to a Sunday roast.


  • chicken thighs x 6-8
  • onions x 2
  • garlic cloves 2-3
  • new potatoes
  • chicken stock 1 pt
  • balsamic vinegar 1 tablespoon
  • olive oil 1 tablespoon
  • chopped vegetables  – I used mushrooms, courgette, swede and squash (but you could use a mix of any veg in your fridge).
  • mixed herbs and black pepper to season

The veg left in my fridge!

  1. heat the oven to 180°C
  2. chop veg into 1-2cm squares
  3. drizzle oil into the roasting tin
  4. heat your roasting tin on the hob
  5. brown the chicken off in the tin
  6. once the chicken is brown on both sides, turn off heat under the tin
  1. add the garlic gloves, chopped onions, veg and new potatoes in the pan
  2. add a tablespoon of balsamic vinegar to 1 pt of chicken stock and add stock to the pan
  3. season with black pepper and herbs
  4. cook in the oven for about 1 hour 15 min or until the chicken is cooked.[spacer height=”20px”]

If you don’t have any new potatoes, then you could just add veg to the pan and then cook some rice or mashed potato to go with the casserole. A meal to be enjoyed with all the family. Enjoy!