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One Pot Chicken With Spring Vegetables

Name: One Pot Chicken With Spring Vegetables
Prep time: 30 min
Cook time: 80 min
Cuisine: British
Ingredients: 1 medium chicken 3 tbsp olive oil 1 tsp runny honey 1 tsp lemon juice 300 g baby new potatoes 1 onion, sliced into wedges 200 g baby carrots, halved 2 cloves of garlic, crushed 100 g frozen peas 300 ml chicken stock (hot) 300 ml white wine 2 tbsp tarragon, chopped

What’s the best thing about one pot meals? There’s less washing up! This One Pot Chicken With Spring Vegetables is a tasty way to end your week.

For another recipe for Sunday feasting, try this Leg of Lamb with Spring Veggies

Dairy-free

Egg-free

Gluten-free

Nut-free

: Prep Time: 30 minutes
: Cook Time: 1 hr 20 minutes
: Serves: 4
: Great for: 12-18 Months , 18 Months-2 Years , Kids 2-4 Years , Kids 4+ Years

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Ingredients

1 medium chicken
3 tbsp olive oil
1 tsp runny honey
1 tsp lemon juice
300 g baby new potatoes
1 onion, sliced into wedges
200 g baby carrots, halved
2 cloves of garlic, crushed
100 g frozen peas
300 ml chicken stock (hot)
300 ml white wine
2 tbsp tarragon, chopped

Method

Pre-heat the oven to 180C Fan. Put the chicken into a shallow ovenproof dish or skillet/paella dish.
Drizzle over the oil, honey and lemon juice and season.
Roast for 30 minutes until lightly golden brown. Add the potatoes, onion, garlic and carrots and mix with the olive oil, honey and lemon in the dish around the chicken.
Pour over the stock and wine, then put back in the oven for another 45 minutes until golden and cooked through and the vegetables are tender. You might need to cover the chicken with foil if it is getting too brown. Add the peas and cook for 5 minutes.
Remove from the oven and sprinkle with tarragon.