ONE PAN CHICKEN, POTATO & PEAR ROAST

PREP

20 minutes

SERVES

4-6

COOK

30 minutes

Ingredients

6-8 chicken thighs
4 agria potatoes, peeled and quartered
1 red onion, cut into 8 wedges
1 garlic bulb, cloves separated
2 firm pears, quartered
bunch of fresh thyme (or 1 tbsp of dried)
1/4 cup olive oil
salt and pepper

 

Creamy mustard sauce
1/2 cup sour cream
1/2 cup natural yoghurt
zest and juice of 1 lemon
2 tbsp whole grain mustard
2 tbsp parsley, chopped
salt and pepper

Method

Preheat your oven to 200°C fan bake. 

 

Take a large roasting dish and arrange the chicken thighs, potatoes, red onion, garlic and pears in the pan.

 

Sprinkle over the thyme, pour over the olive oil and give a good grind of salt and pepper. Use your hands to combine all the ingredients spreading out evenly over the roasting pan.

 

Roast for about 30 minutes or until the chicken is cooked through and the vegetables are browned and the pears caramelised.

 

Serve with the creamy mustard sauce and either steamed greens or a green salad.

 

Creamy mustard sauce

Combine all ingredients in a small bowl and mix well.

© 2016 Jane Rangiwahia. Website by paperworkdesign.

  • Facebook - Black Circle
  • Pinterest - Black Circle
  • Instagram - Black Circle