Use chicken breasts instead of legs, if you prefer. Remember that chicken skin is quite high in fat, so remove it if you want to. Serve extra vegetables if you like – such as cabbage, kale, broccoli, leeks or peas.
900g (2 lb) small new potatoes, scrubbed and halved
500g (1 lb 2 oz) small carrots, halved lengthways
2 parsnips, quartered
2 tablespoons vegetable or olive oil
4 chicken legs
4 rashers streaky bacon
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 courgette, sliced
salt and freshly ground black pepper
6 heaped teaspoons Bisto® Chicken Gravy Granules
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat the oven to 200 C / Fan 180 C / Gas 6. Put the potatoes into a large roasting tin with the carrots and parsnips. Add the oil and toss to coat. Roast for 10 minutes.
Meanwhile, remove the skin from the chicken (if wished). Wrap a rasher of streaky bacon around each leg, tucking a sprig of rosemary and thyme into each one. Arrange on top of the vegetables with the courgette. Season and roast for a further 35 to 40 minutes.
Just before serving, sprinkle the Bisto® gravy granules into a jug, add 450ml (3/4 pint) boiling water and stir until thickened and smooth. Serve with the chicken and vegetables.
Bisto® Favourite Gravy Granules would work equally well with this delicious midweek meal.