Name: Pan roast chicken and vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1
Ingredients: 18.20 gm olive oil; 8 chicken drumsticks or thighs (bone in); 62.50 ml plain flour; 1 large red capsicum, thickly chopped; 1 large yellow capsicum, thickly chopped; 4 garlic cloves, in the skin; 2 red onions, thickly chopped; 2 large potatoes, peeled, 2cm diced; 3 sprigs rosemary; 500ml (2 cups) Real Stock- Chicken

Pan roast chicken and vegetables

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Prep Time:
15 minutes

Cook Time:
45 minutes

Total Time:
60 minutes

Delicious pan-roasted chicken with veggies, made simple with Campbell's Real Stock and taste.com.au.

Ingredients:

18.20 gm olive oil
8 chicken drumsticks or thighs (bone in)
62.50 ml plain flour
1 large red capsicum, thickly chopped
1 large yellow capsicum, thickly chopped
4 garlic cloves, in the skin
2 red onions, thickly chopped
2 large potatoes, peeled, 2cm diced
3 sprigs rosemary
500ml (2 cups) Real Stock- Chicken

Instructions:

Preheat your oven to 200ᵒC.
Warm up the oil in a large roasting pan on the stove.
Coat the chicken in flour and sear in a roasting pan with capsicum, whole garlic cloves, and red onions until caramelized, about 5 to 10 minutes. Sprinkle the remaining flour over the chicken.
After seasoning with salt and pepper, transfer the pan from the stove to the oven, adding potatoes, rosemary sprigs, and Campbell’s Real Stock. Roast for 35 minutes.
Serve the chicken and vegetables directly from the pan and drizzle with the combined pan juices before serving.

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