4 chicken thighs, on-the-bone, skin on
3 medium potatoes
Garlic-infused olive oil
Salt and pepper
Preheat your oven to 200C / 180C (fan).
Prepare all the veg by peeling your parsnips. There’s no need to peel your carrots or potatoes! Next chop your carrots into 2cm chunks, cut the parsnips in half if they’re not too chunky and chop your potatoes.
Grab a baking sheet and generously drizzle garlic-infused olive oil all over it. Place your chicken thighs onto the tray and season with salt and pepper. Turn them over a few times to ensure they’re totally covered in the oil and season once more with salt and pepper, leaving them skin-side up.
Add all of your chopped veg to the tray surrounding the chicken. Toss them around on the tray a little so they’re also covered in the oil. Lastly, drizzle a little oil over everything to ensure everything is nicely covered.
Pop your baking tray into the preheated oven for 55 minutes.
After 30 minutes, remove the tray from the oven. Leave the chicken, but turn all of the veg over and place back in the oven for another 25 minutes, or until the chicken skin is crisp and golden.
Remove from the oven serve up with gravy (gluten-free if you need it to be) and my homemade gluten-free Yorkshire puddings.