Quick roast chicken

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Quick roast chicken
  • 8 small chicken thigh cutlets
  • 1 tablespoon vegetable or olive oil
  • 3 potatoes, peeled, cut into 3cm pieces
  • 1 red onion, cut into wedges
  • 1 bunch baby carrots, trimmed
  • 1 lemon, cut into wedges
  • 6 sprigs lemon thyme, plus 2 teaspoons leaves extra, finely chopped
  • 1/3 cup instant chicken gravy powder
  • 200 gram cooked green beans


Quick roast chicken
  • 1
    Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Use a small sharp knife to score chicken skin several times. Heat oil in a large frying pan over moderate heat. Add chicken; cook for 1 minute each side or until browned. Transfer chicken to prepared tray.
  • 2
    Add potato to pan; cook for 3 minutes or until golden. Add potato, onion, carrots and lemon to chicken. Drizzle with any oil left in frying pan. Top with thyme. Season. Bake, turning chicken and vegetable mixture halfway through cooking, for 15 minutes or until golden and cooked.
  • 3
    Place gravy powder in a large heatproof jug. Add 2 cups boiling water; whisk to combine. Stir in extra thyme. Serve with chicken and beans.


No large baking tray? Use 2 trays, swapping halfway through cooking. Low fat: Remove skin from chicken.