Roasted chicken thighs, potatoes, carrots and peas

The Thrifty Family Kitchen

Roasted Chicken Thighs, Potatoes, Carrots and Peas

A straightforward Sunday dinner with good-value chicken and vegetables cooked mostly in one tray.

Chicken thighs stay tender during roasting and are usually better value than breast meat. Cooking them above the potatoes and carrots lets the vegetables pick up plenty of flavour while keeping washing-up to a minimum.

4PORTIONS
15 minPREPARATION
50 minCOOKING
EasyDIFFICULTY

Part of Week 1

This is Sunday’s dinner in the £40-a-week challenge. The second 500g portion of chicken is frozen at the start of the week, then defrosted safely in the fridge before cooking.

Ingredients

  • 500g chicken thighs
  • 1.2kg potatoes
  • 400g carrots
  • 300g frozen peas
  • 1–2 tablespoons vegetable oil
  • 1 teaspoon mixed dried herbs
  • Gravy granules and boiling water, optional
  • Black pepper, optional

Method

  1. If the chicken was frozen, defrost it fully in the fridge. Keep it covered on the lowest shelf so it cannot drip onto other food.
  2. Heat the oven to 200°C/180°C fan/Gas 6. Do not wash the raw chicken.
  3. Scrub the potatoes and carrots. Cut the potatoes into evenly sized chunks and slice the carrots into thick pieces. There is no need to peel clean vegetables.
  4. Place the potatoes and carrots in a large roasting tin. Add the oil and dried herbs, then turn everything until lightly coated.
  5. Roast the vegetables for 15 minutes before adding the chicken. This gives the potatoes time to begin cooking.
  6. Place the chicken thighs among or on top of the vegetables, leaving a little space between each piece. Wash your hands and clean anything that touched the raw chicken.
  7. Return the tray to the oven for 35–40 minutes. Turn the vegetables once, using clean utensils and avoiding splashes from the chicken juices.
  8. Check that the chicken is fully cooked. The thickest part should be steaming hot with no pink meat, and the juices should run clear. If using a thermometer, the centre should reach at least 75°C.
  9. Cook the frozen peas according to their packet instructions shortly before the chicken is ready.
  10. Prepare a little gravy if wanted. Serve the chicken with the roasted potatoes, carrots and peas.

Help the potatoes cook evenly

Cut the potato pieces to a similar size and give them a 15-minute head start. Avoid crowding the tray too tightly, as tightly packed vegetables steam instead of turning golden.

Useful swaps

  • Use chicken drumsticks, adjusting the cooking time and checking they are thoroughly cooked.
  • Replace some potatoes with parsnips, sweet potato or another root vegetable.
  • Use frozen mixed vegetables instead of peas.
  • Add onion wedges to the roasting tin if onions need using.
  • Try paprika, garlic granules or another mild cupboard seasoning instead of mixed herbs.

Storing and reheating

  • Remove leftover chicken from the bones and cool it promptly.
  • Refrigerate leftovers within two hours and use them within 48 hours.
  • Reheat only once, until the chicken is steaming hot throughout.
  • Freeze cooled chicken and vegetables for up to three months. Defrost thoroughly in the fridge before reheating.
  • Never refreeze raw chicken that has been defrosted unless it has first been cooked.

Keep following the challenge

See the full Week 1 plan or browse all of the Thrifty Family Kitchen recipes.

Back to Week 1All budget recipes
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