From a food point of view, it is the simple things that get me excited. I love recipes that taste amazing yet they have taken me less than 10 minutes to cook. They have then worked their magic in the oven or in one of my kitchen gadgets and then I have this delicious dish.
I don’t think I am alone though. As I notice on Pinterest that a lot of the four ingredients or five minute dishes are always the ones that get the most shares and that people want to cook time and time again.
Roast chicken is a prime example of this. You can prepare it in less than five minutes, go off and have some fantastic family time and then come back later when it is ready to serve.
But many people just don’t get roast chicken. They make it over complicated, they cook it for too long or they are worried about undercooking it and it ending up pink in the middle. Therefore I wanted to share with my fail safe version of roast chicken that anyone can cook!!!!
I cook roast chicken just like the recipe below about 2-3 times a week. It is great for me after a run due to the protein and it is also a kids favourite.
You can also base it around the chicken you have in. For example in my chicken recipe I use chicken legs but you could have chicken wings, chicken drumsticks, chicken thighs or a mixture.
Our normal combination is one each of a chicken wing, chicken drumstick and a chicken thigh.
How To Make The Best Ever Roast Chicken In Your Casserole Dish from @recipe_thisClick To Tweet
- 4 Chicken Legs
- 2 Rosemary Branches
- 2 Large Tomatoes
- 5 Medium Potatoes
- 1 Garlic Cloves
- 5 Tbsp Olive Oil
- Salt & Pepper
In a large casserole dish peel and slice your potatoes into big chunks and throw them in the bottom of your casserole dish.
Quarter the tomatoes and add these too.
Place the chicken on top.
Pour in the salt and pepper and olive oil and evenly mix it between the chicken, potatoes and tomatoes until it all has an even coating.
Make sure the chicken is placed right on top and using your dirty olive oil hands massage the tops of the chicken. This will then add a little extra oil to them and will help with stopping the chicken from getting dry and getting you a nice crispy skin.
Open the garlic bulb and put into about four pieces and spread it out over the casserole dish so that the garlic is scenting the dish when it cooks.
Finally add the rosemary and top.
Bake for 1 hour on your ovens high setting and then for a further 20 minutes on 160.