One Pan Chicken Thighs with Roasted Vegetables

Nuvita Biscuits

An easy chicken recipe using economical chicken thighs


  • 1 large fennel bulb, sliced thickly
  • 2 red peppers, cut into large chunks
  • 300g (10oz) waxy new potatoes, sliced thickly
  • 2 large leeks, halved lengthways and cut into chunks
  • 4-6 large chicken thighs, bone and skin left on
  • 3tbsp oil


  1. Heat the oven to 180 C, 160 C fan, 350 F, gas 4.
  2. Toss the veg and the chicken in the oil and season well.
  3. Place the veg in the bottom of a roasting tin with the chicken on top. Roast for 45 minutes, until the chicken skins are golden and crispy and the veg is soft and beginning to caramelise. Divide between 4 plates and serve immediately.


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