Nigella’s Chicken Potluck

Happy Monday! It’s Potluck time at I Heart Cooking Club! This week I am submitting a Nigella Lawson recipe.

We love, love, love chicken meals at our home and this roast pan recipe is easy and healthy. That’s a win-win, right? We also like sweet potatoes quite a bit so a few good sized sweeties were peeled and tossed into the pan. It made enough for leftovers which is always great for us.


From Nigella Bites
· 9 chicken thigh fillets (skin on)
· ¼ lemon
· kosher salt
· sprig fresh rosemary (or thyme)
· olive oil
· ¼ cup chicken broth (or white wine for deglazing later)
· 2 large carrots (cut into spears)
· 2 large parsnips (cut into spears)
· 2 sweet potatoes (peeled and cut into bite sized pieces)
· 1 red bell pepper (cut into chunks)
· 1 large sweet onion (cut into chunks)
· 1 bulb fennel (cut into chunks)


1. Scatter the vegetables in a large flat bottomed roasting pan. Douse lightly with oil and a bit of salt and toss until they and the bottom of the pan are lightly oiled.

2. Cut off excess fat from thighs, not obsessively, just the large chunks.

3. Rub thighs all over with the lemon and put them in the pan with the veggies. Bash the rosemary or thyme sprigs a bit to release oils and toss them in.

4. Remove the pulp and cut the lemon peel in thin ¼ in strips and add to the pan. Toss everything until the chicken is coated with a bit of the oil. Rearrange the chicken so that it is evenly distributed on top of the veggies, skin side up.

5. To get fancy you can sit each thigh on top of a bit of rosemary or thyme. Sprinkle a bit of kosher salt over each piece of chicken. Roast at 375 degrees until chicken is cooked thru and skin crispy, takes about 40-55 mins or so depending on chicken size.

6. You dont have to stir or turn anything. Remove the chicken and let rest on a plate. If you cover it the skin will go soggy, it will stay warm uncovered for at least 10 minutes.

7. Remove the veggies with a slotted spoon to a sheet pan and if keep them warm in the oven. If they could use extra browning, broil them for couple of minutes while you make pan sauce.

8. Pour of any excess fat from the original pan, then deglaze the pan with stock or wine scraping up delicious brown bits .

9. Test for seasoning, keep warm then serve the sauce on the side in a little dipping vessel, you only need a bit.

Join us at I heart Cooking Club. You can sleect any of the previously featured chefs or stick with Jacques pepin. Always good eatin’ at this site.


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