Some days I simply lack inspiration for the family meal. Last night was one such night. I kept staring into the fridge looking for something exciting to jump out. All I saw was mushrooms and zucchini that needed using up and some chicken thighs. Here was my ‘mystery box’ moment. Not very exciting ingredients, but a meal needed to be cooked none-the-less. A further investigation found some bacon and sweet potato. So here is my ‘everyday chicken’ with roasted veggies. The secret in the veggies is coconut oil – if you haven’t started to cook with it, please do. It’s ultra healthy and doesn’t have a strong flavour. This meal might not win any Masterchef competition but it did get eaten by everyone in the family (well the chicken did), so that makes it a winner!
- 1 kg chicken thigh fillets, cut into chunks (each fillets into about 4 pieces)
- 1/2 large onion, diced
- 6 shortcut bacon rashers
- 1-2Tbsp coconut oil
- 1 tsp vegetable stock concentrate (or 1 stock cube)
- 1 large sweet potato (peeled and cut into chunks)
- 2 zucchini, chunked
- 10-12 swiss brown mushrooms
- another 2-3 Tbspn coconut oil
- pomegranates to sprinkle on top (for colour really)
- Heat oven to 200c.
- Toss all vegetables in coconut oil. Season with salt and pepper.
- Place sweet potato and zucchini on an oven tray and bake in the oven for about 35-40mins, turning at least once during the cooking.
- About 20 mins before the end of the cooking time add in the mushrooms (they don’t take as long to cook).
- Meanwhile (ie while vegetables are roasting), cook the onion and bacon in the oil. After about 5 mins add in the chicken and cook, stirring occasionally until cooked.
- Stir through the vegetable stock concentrate.
Serves 2 adults, 3 boys and enough for half a husband’s lunch the next day! (you might need more vegetables if your children actually eat roasted vegetables!!)
whatannabelcooks 