Creamy Parmesan chicken & veggie bake
Only the second week of Jan and already stumped on what to make for dinner? Try this easy option: creamy Parmesan chicken and veggie bake. And the best part? You only need one casserole, and into the oven it goes. Winning.
- Preparation time: 10 minutes
- Cooking time: 45 minutes
Ingredients:
- 8 free range, skin-on, bone-in chicken thighs and drumsticks
- 2-3 T olive oil
- 50 g butter
- 5 garlic cloves, crushed
- 3 rosemary sprigs
- Sea salt, to taste
- 1 x 8oo g bag Woolworths Bulk Roasting Vegetables
- 1 x 250 ml cream
- 1 x sachet Woolworths Concentrated Chicken Stock
- 80 g Parmesan, grated
Method:
- Preheat the oven to 180C°. Remove the baby marrow from the roasting vegetables and keep aside.
- Arrange the remaining vegetables in an oiled baking dish or pan. Top with chicken portions, garlic, rosemary and butter.
- Pour over the cream as well as the chicken stock sachet; season and roast for 25 minutes.
- Remove from the oven; add the baby marrow and a generous grating of Parmesan all over. Roast again for another 15–20 minutes until the chicken is cooked through and the skin is a light golden brown and crunchy with Parmesan. Serve as is or with creamy mash, wet polenta or brown rice.
(Serves 8)
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