Herbed Chicken with Root Vegetables

Recipe Notes

• Prep: 20 minutes
• Cook: 1 hour 10 minutes
• Serves: 4
• Best season: Autumn and winter

Ingredients

• 4 chicken legs
• 4 carrots, cut into batons
• 3 parsnips, cut into batons
• 2 red onions, quartered
• 2 tbsp olive oil
• 2 tsp chopped rosemary
• 2 tsp chopped thyme
• 1 lemon, halved
• Salt and black pepper

Method

1. Heat the oven to 200 C. Put the vegetables in a roasting tin.
2. Rub the chicken with olive oil, herbs, salt and pepper. Sit it on top of the vegetables.
3. Squeeze over half the lemon and tuck the other half into the tray.
4. Roast for 1 hour to 1 hour 10 minutes, turning the vegetables once.
5. Rest for 10 minutes before serving with the tray juices.

From my cottage notebook

This is the kind of supper I used to overcomplicate in restaurant kitchens. At the cottage I leave it alone, and it is better for it.