everyday chicken

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)
  1. Heat oven to 200c.
  2. Toss all vegetables in coconut oil. Season with salt and pepper.
  3. 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.
  4. About 20 mins before the end of the cooking time add in the mushrooms (they don’t take as long to cook).
  5. 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.
  6. 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!!)

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