Chicken Recipes
Roast chicken dinner for one
A hearty roast chicken dinner for one with a simple gravy and lots of veg. Batch cooking a pack of chicken thighs is the most cost effective way to make this recipe and the leftover chicken can be used later in the week
Ingredients
- 300g/10½oz potatoes (1 large baking potato or 2–3 medium potatoes), peeled and cut into roughly 4cm/1½in chunks
- 2–3 carrots, peeled and cut in half lengthways (or quarters if they are very large)
- 3 tbsp vegetable oil
- 2 chicken th!ghs, bone in and skin on (see recipe tip, below, if cooking as part of the meal plan)
- ¼ tsp dried mixed herbs
- 120g/4¼oz frozen peas
- salt and ground black pepper
For the simple gravy
- 1 tbsp vegetable oil
- 1 tbsp plain flour
- 175ml/6fl oz hot chicken stock, made with ⅓ chicken stock cube
- ¼ tsp soy sauce
Method
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Preheat the oven to 210C/190C Fan/Gas 6½.
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Put the potatoes and carrots in a roasting tin or scatter over a large baking tray. (If cooking 6 chicken thighs at once as part of the budget meal plan, you will need a large tin.) Drizzle with the oil and toss together well.
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Add the chicken to the tin, skin-side up, and sprinkle with the herbs. Season the chicken and vegetables with a little salt and lots of pepper. Roast for 35–40 minutes, or until the chicken is cooked through and golden brown and the vegetables are tender. Turn the vegetables after they have been roasting for 20 minutes. The chicken is cooked through when the juices run clear with no trace of pink when it is pierced with the tip of a knife.
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Meanwhile, ten minutes before the chicken is ready, make the gravy. Pour the oil into a small saucepan and stir in the flour with a wooden spoon. Place over a medium heat and slowly add the chicken stock, just a little at a time, stirring constantly (for extra tasty gravy, see the tip below). Add the soy sauce for a little extra colour and simmer gently for 2–3 minutes or until thickened, stirring occasionally.
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Cook the peas according to the packet instructions and drain.
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Put 2 chicken thighs on a plate with the roasted potatoes and carrots, add the peas and pour over a little of the gravy. Serve the rest of the gravy separately. If you have cooked extra chicken thighs, set the other thighs aside to cool, then cover and keep in the fridge for up to 2 days. To freeze, remove the skin and bone and freeze the chicken meat in a lidded container or freezer bag for up to 1 month.
Recipe Tips
If you are following the Budget meal plan for one, buy a 1kg/2lb 4oz pack of chicken thighs and cook them all at once; eat 2 with this meal and refrigerate or freeze the rest to use in the chicken and bean burritos and soy and chilli chicken rice bowl later. The reserved cooked chicken can be kept in the fridge for a couple of days or frozen for up to 1 month before using. Ideally freeze half the leftover chicken pieces (use on day 6) and refrigerate the other half (to use on day 3).
You can also buy just 2 chicken thighs or 1 chicken quarter for this recipe if you prefer, but that is less economical than buying a 1kg/2lb 4oz pack. If you end up with 7 or 8 thighs in the 1kg/2lb 4oz pack, simply add the extras to the tin and use alongside the rest of the cooked chicken.
For an extra tasty gravy, remove all the chicken and vegetables from the roasting tin and pour away the fat. Add the gravy, made as in the recipe above, and 4–5 tablespoons water to the tin. Scrape up all the pan juices using a wooden spoon or spatula. Strain through a sieve into the gravy saucepan and reheat together until bubbling.
Feel free to add other vegetables such as parsnips or sweet potatoes to the tin if you have them. Just keep in fairly large chunks as they need to cook for the same length of time as the chicken.
Roast chicken dinner for one