- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
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
Ingredient:
- 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 thighs, 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
- 1 tbsp vegetable oil
- 1 tbsp plain flour
- 175ml/6fl oz hot chicken stock, made with ⅓ chicken stock cube
- ¼ tsp soy sauce
