A time saving easy one-pan midweek or weekend roast chicken. If you’re cooking for a crowd it’s easily doubled to feed more people, but for larger quantities cook it in two roasting tins rather than overcrowding one tin.

Crispy chicken thighs with roasted veg


1 large fennel bulb, sliced thickly

2 red peppers, cut into large chunks

300g new potatoes, sliced thickly

2 large leeks, halved lengthways and cut into chunks

2tbsp fresh marjoram leaves

4 to 6 large chicken thighs

3tbsp olive oil


1 Heat the oven to 180C, Gas 4. Toss the vegetables, marjoram and chicken in the oil and season well.

2 Place the veg in the bottom of a roasting tin with the chicken on top. Roast for 45 mins, until the chicken skins are golden and crispy and the veg is soft and beginning to caramelize. Divide between 4 plates and serve immediately.

Per serving: 277 cals, 14g fat (3g saturated), 19g carbs

Cost cutting tip: Cook extra to use for a 10 min dinner the next day. Chop the veg and chicken, add a large jar of tomato pasta sauce, heat in a pan and serve with pasta.

Click here for more recipes

Try another chicken dish, chicken carbonara risotto.