There is nothing more satisfying to me than making a one pot meal. I love to put all of my ingredients into one pan and let the oven do its magic. That’s what I love so much about the slow cooker, but there is one thing a slow cooker cannot do for me and that is roast!
This Clean Eating One Pot Roast is a great little mid week meal, perfect anytime of the year. It’s minimal effort and cooks within an hour. I have used organic chicken legs in this recipe because a cheaper cut of meat makes buying organic and higher welfare a lot more affordable, plus they are perfect for roasting!
If you are making this recipe during the summer months, you can serve it with a colourful side salad or if you are cosying up in the winter you can steam some dark leafy green vegetables to go with it.
Two chicken legs were plenty to feed my family, but if you are feeding four adults or would like leftovers, depending on the size of the chicken legs, you might want to cook four legs instead.
What is your favourite one pot meal?
You may also like
- Clean Eating Slow Cooker Whole Chicken
- Clean Eating Swede and Carrot Mash
- Clean Eating Lemon and Herb Stuffing
Clean Eating One Pot Roast
- Yield: 2-4 Servings
- Ready In:
This Clean Eating One Pot Roast is a great little mid week meal, perfect anytime of the year. It's minimal effort and cooks within an hour.
- 2-4 (see description) Chicken Legs
- 600 grams New Potatoes cut into bite size pieces
- 1 teaspoon Olive Oil
- 1 pinch Sea Salt and Black Pepper
- 1 bunch Asparagus
- Preheat the oven to 180°C and take your chicken and potatoes out of the fridge. (It is best to use potatoes at room temperature for this recipe).
- Place the chicken legs into an oven proof dish and surround them with the chopped potatoes.
- Drizzle over the olive oil and give the potatoes a little toss. Season with sea salt and black pepper.
- Place in the oven for 40 minutes.
- After 40 minutes, remove the pan from the oven and give the potatoes a turn. Scatter over the asparagus (you can give these a little toss in olive oil before hand if you like) and place back into the oven for a further 20 minutes.
- After 20 minutes, remove from the oven and check that the chicken is thoroughly cooked. If you like your potatoes a little crispier, take the chicken and asparagus out and let the chicken rest for an extra 10 minutes whilst the potatoes go back into the oven.
- Serve with a side salad or steamed vegetables.