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–+ servings
Cooked chicken and vegetables

Roasted Chicken and Vegetable Stew

A simple roast of chicken and vegetables - perfect for winter!
4 from 1 vote
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Cuisine: Mediterranean
Keyword: roast vegetables, soup, stew, winter recipes
Servings: 6 servings
Author: The Big Tasty Bite

Ingredients

  • 3 tbsp olive oil separated
  • 1 sprig rosemary finely chopped
  • 1-2 tsps fine sea salt separated
  • 8 pieces chicken drums and thighs cleaned and skin on
  • 2 large white fleshed sweet potato or orange fleshed, skin on and quartered
  • 2 large potatoes skin on and quartered
  • 6 medium baby marrows or zucchini, cut into chunks
  • 2 large carrots peeled and diced
  • 1 can cannelini beans drained and rinsed
  • 3 cloves garlic diced, or powdered garlic
  • 1 tbsp ground cumin
  • 1 tsp oregano dried or fresh
  • ½ tsp ground turmeric
  • ¼ tsp ground cinnamon
  • 1 tsp salt or more to taste
  • ¼ tsp pepper
  • 1.2 liters warm chicken stock or more depending on preferred consistency

Instructions

  • Preheat the oven to 220℃/428℉.
  • Start cutting the sweet potato and potato into large chunks. Place in a bowl and season with 1 tbsp olive oil, salt and fresh rosemary. Do the same with the chicken, using another tbsp of oil.
  • Spread the vegetables and chicken (skin upwards) onto a baking tray, with any remining oil and bake for 50 minutes.
  • About 10 minutes prior to removing the chicken from the oven, bring a large ovenproof saucepan to a medium-high heat and add the olive oil, baby marrow, carrots and beans. Followed by fresh garlic, cumin, turmeric, cinnamon, salt and pepper. Sauté until the mixture becomes fragrant, about 3-5 minutes. Note: if you prefer the beans to keep their structure and not break down too much then only add the drained beans with the chicken stock.
  • Remove the chicken from the oven, do not turn off the oven heat. Debone the chicken, discarding the bones, and scrape the base of the baking tray, ensuring you release all the flavour that developed in the oven. Add all the chicken meat, vegetable and drippings to the mixture in the saucepan. Note: now can add uncooked pasta like orzo if you'd like a hearty dish, 1/3 cup dry orzo should do.. Stir in well, cover and bake
  • Add the chicken stock, stir gently and cover with a lid or tin foil. Bake for another 30 minutes. Remove from the oven and add any additional stock if you'd prefer more of a soup than a stew. Remember to salt to taste. Stir gently and serve as is or with some toasted bread etc.

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