Preparation

Step 1: Create the marinade for the chicken thighs by crushing 2 chicken stock cubes in bowl with some melted butter. This should be a paste consistency so add butter accordingly.

Step 2: In the stock paste and a teaspoon of chili powder (can add more for more spice), a teaspoon of salt and some garlic powder (can use mashed garlic as substitute). Stir until combined.

Step 3: Rub the marinade onto the chicken thighs (can remove skin if preferred). Making slits is not necessary as the thighs have a small surface area. After massaging the marinade, pour the excess butter over the chicken (if any left).

Step 4: To prepare the roast potatoes, bring a whole pot of water to a boil with a tablespoon of salt and olive oil. Add the potatoes and let them cook.

Step 5: To check if the potatoes are thoroughly cooked (roughly 20-30mins on high heat) pierce a sample potato and check if the inside is fluffy, this tells us it’s cooked.

Step 6: Drain the potatoes and cut them into bite sized wedges. Distribute them evenly onto the roasting tray. Add a generous amount of slat, pepper and a herb mix. Mix the lot and even them out.

Step 7: Boil the carrots and beans until cooked and cut them into circles and place them along with the potatoes in the roasting tray. For the beans add a little salt for flavour.

Cooking Process

Step 8: Place the marinated chicken which has been sitting for at least an hour (to let the flavors sink in) on top of the potatoes and carrots. Shake the tray for even distribution and cooking.

Step 9: For slow cooking set the oven to 200C and let the chicken cook for 1-1:30 hours or till thoroughly cooked.

*for a crispy skin- after the chicken has been cooked, baste the chicken with the is at the bottom of the roasting pan and return it to the oven at very high heat (240C) wait 5-8mins before taking out*

Step 10: Take all the contents out of the roasting pan with a tong, leaving the juices and left over bits for the gravy. Plate them up and leave them to rest.

Step 11: Bring the juices of the roasting pan to a boil on a stovetop. Add flour to the juices to make a fond. The thicker you want the gravy, the more flour you add and visa versa. Mix constantly until a smooth paste.

Step 12: Keep mixing the fond until the raw edge of the flour is gone. For a darker gravy cook the flour until it turns brick red. Add 3/4L of cold water to the fond and keep stirring. bring to a boil.

Step 13: Whilst the gravy is boiling, put the yorkshire puddings into the oven according to the brand’s instructions.

Step 14: When the gravy has thickened up to your liking add one chicken stockpot for extra flavor and stir.

Step 15: Once the gravy and yorkshire pudding has been cooked plate them up and pour the gravy over the chicken and vegetables.

Step 16: Enjoy 🙂