Oven Roasted Chicken Pieces & Veg with Mashed Potato

It’s about time I posted another lip-smacking one-pot-wonder! With the small exception of the extra pot used for mashed potatoes.

Don’t let the flurry of ingredients fool you – this is a wonderfully easy recipe. Your chicken pieces will come out fall-off-the-bone tender and juicy, and you’ll have plenty of gravy for the mashed potatoes, plus some home-made chicken stock left over to reuse another day. Win-win-win!

Who’s hungry? Vincent and I, but there will be leftovers. Yay!

Ingredients

Ignore the can of tomatoes – I decided against it in the end.
  • 8 chicken pieces (skinless)
  • 1 tsp turmeric
  • 1 tsp chilli flakes
  • 1 tsp ground cumin
  • 2 tsp chicken spice
  • 1 tsp Italian herbs
  • 3 sprigs rosemary
  • 1 tbsp Worcester sauce
  • 250 ml chicken stock
  • 3 celery fingers, sliced
  • 500 g butternut cubes
  • 3 baby marrow (zucchini), cut into chunks
  • 150 g sliced mushrooms
  • 3 baby brinjals (eggplant), quartered
  • 3 tbsp olive oil
  • 20 baby potatoes
  • 1 tbsp butter
  • 250 ml milk
  • 1 tsp mustard
  • salt & pepper

Let’s cook

Preheat the oven to 190°C. Mix all the dry spices and herbs (excluding the rosemary), a big pinch of salt, and some cracked black pepper.

Coat both sides of the chicken pieces in your spice mixture.

In an oven-proof dish with a lid, combine the butternut cubes, celery and olive oil. Remove the rosemary leaves from the stalks and add them too.

Add the chicken pieces and Worcester sauce and mix well.

Prep the rest of the veggies (mushrooms, baby marrow and brinjals) but leave them aside for now.

Place the lid on top of the chicken dish and pop it in the oven for 30 minutes.

Meanwhile, boil water in a large pot, add lots of salt, and add the baby potatoes once the water is boiling.

When the potatoes are cooked (about 20 minutes later), drain the water and break them up a little. Add the milk, butter, mustard and some salt and pepper.

Yes, we like it with the skins on – it adds some texture and an earthy flavour.

Mash your potatoes to your liking. Add more milk if desired. Cover and set aside for later.

By now, 30 minutes have come and gone and you can remove the dish from the oven.

Looking and smelling good! Now add the rest of the veggies and your chicken stock. Mix well and pop it back in the oven for another 30 minutes.

Dish & dig in

Voilà! We’re all done and ready to dish up.

Get a hearty heap of mashed potatoes on your plate and don’t forget to scoop some delicious gravy on there too. Keep any leftover liquids for another day – it will make an excellent stock for soup or another roast.

Print & try me!

Oven Roasted Chicken Pieces & Veg with Mashed Potato

  • Servings: 4
  • Difficulty: easy
  • Print

Don't let the flurry of ingredients fool you – this is a wonderfully easy recipe. Your chicken pieces will come out fall-off-the-bone tender and juicy, and you'll have plenty of gravy for the mashed potatoes, plus some home-made chicken stock left over to reuse another day. Win-win-win!

Ingredients

  • 8 chicken pieces (skinless)
  • 1 tsp turmeric
  • 1 tsp chilli flakes
  • 1 tsp ground cumin
  • 2 tsp chicken spice
  • 1 tsp Italian herbs
  • 3 sprigs rosemary
  • 1 tbsp Worcester sauce
  • 250 ml chicken stock
  • 3 celery fingers, sliced
  • 500 g butternut cubes
  • 3 baby marrow (zucchini), cut into chunks
  • 150 g sliced mushrooms
  • 3 baby brinjals (eggplant), quartered
  • 3 tbsp olive oil
  • 20 baby potatoes
  • 1 tbsp butter
  • 250 ml milk
  • 1 tsp mustard
  • salt & pepper

Directions

  1. Preheat the oven to 190°C. Mix all the dry spices and herbs (excluding the rosemary), a big pinch of salt, and some cracked black pepper.
  2. Coat both sides of the chicken pieces in your spice mixture.
  3. In an oven-proof dish with a lid, combine the butternut cubes, celery and olive oil. Remove the rosemary leaves from the stalks and add them too.
  4. Add the chicken pieces and Worcester sauce and mix well.
  5. Prep the rest of the veggies (mushrooms, baby marrow and brinjals) but leave them aside for now.
  6. Place the lid on top of the chicken dish and pop it in the oven for 30 minutes.
  7. Meanwhile, boil water in a large pot, add lots of salt, and add the baby potatoes once the water is boiling.
  8. When the potatoes are cooked (about 20 minutes later), drain the water and break them up a little. Add the milk, butter, mustard and some salt and pepper.
  9. Mash your potatoes to your liking. Add more milk if desired. Cover and set aside for later.
  10. By now, 30 minutes have come and gone and you can remove the dish from the oven.
  11. Add the rest of the veggies and your chicken stock. Mix well and pop it back in the oven for another 30 minutes.
  12. All done! Get a hearty heap of mashed potatoes on your plate and don’t forget to scoop some delicious gravy on there too. Keep any leftover liquids for another day – it will make an excellent stock for soup or another roast.

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