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90 minutes


Oven roasted chicken with thyme, onions, potatoes and carrots, creamed spinach and Basmati rice. Delicious Sunday lunch.

  • 8 pieces of chicken (drumsticks and thighs)
  • 4 medium onions, peeled
  • 5 smallish carrots
  • 5 medium floury potatoes, peeled and cut in half
  • a few sprigs of fresh thyme
  • 4 garlic cloves, peeled and sliced
  • olive oil
  • salt and pepper

Preheat oven to 200°C.
In a large ovenproof casserole dish with a lid pour just enough olive oil to cover the bottom of dish.
Arrange the chicken pieces, onions, potatoes, carrots on the oil, turning each piece to be covered with oil.
Sprinkle the sliced garlic and the thyme sprigs over.
Season with salt and freshly ground pepper.
Put the lid on and place the casserole dish into the oven for an hour.

After an hour remove the lid and check if the veggies are cooked through.
Return the dish to the oven and bake open for another 20 – 30 minutes until the chicken and veggies have a golden brown colour.
Serve immediately.

Recipe and photo: Elsabie Templeton

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