Roasted Chicken & Veggies

Step 1

Preheat the oven to 400°F.

Step 2

Peel & cut the shallot into quarters.

Step 3

Peel & slice the carrot into rounds.

Step 4

Chop off the ends of the leek, keeping only the white & light green section. Cut the leek into rings & rinse thoroughly in a colander.

Step 5

Add a drizzle of olive oil to a baking dish. Add the chicken, carrots, leek & shallots.

Step 6

Top with dabs of butter & a sprinkle of thyme. Pour in the stock. Season with salt & pepper. Bake for 15 min at 400°F.

Step 7

After 15 min, remove the dish from the oven. Stir the veggies. Baste the chicken with the pan juices. Return the pan to the oven for another 10-15 min, or until the chicken is cooked through. Serve & enjoy!