Minestrone Soup
(Knife Skills)
..where teens can learn to cook restaurant quality meals for the family
Herb-Roasted Chicken with Potatoes and Carrots
Learning how to do a roast meal is worthwhile. This one is simple because you're just using chicken thighs. It's an easy meal to make, and tastes great.
ADJUST SERVINGS
Most of our recipes are for 4 people. You can check and adjust the serving size by clicking on the red number above.
BEFORE YOU START
Roasting Tip: Ensuring your oven is fully preheated and placing the chicken skin-side up allows the skin to become crispy while the meat stays juicy. Spreading the vegetables in a single layer ensures they caramelize nicely without steaming.
GET SHOPPING!
This is a reminder to check what ingredients you need to buy and add them to your shopping list. It’s good to do your own food shopping, but at the very least, you’re head chef, so send a family member out to the shops for you!
GET ORGANISED
Remember ‘Skill 2’ of the Big 5: Become super-organised.:
Add your own private notes:
Equipment
- Large roasting pan
- Cutting board
- chefs knife
- Mixing bowl
- Measuring spoons
Ingredients
- 8 chicken thighs bone-in and skin-on. You REALLY want the skin on for this one because we're going to crisp it up.
- 4 medium potatoes
- 4 large carrots
- 4 tbsp olive oil
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- Salt and pepper to taste
- 4 cloves garlic minced
Instructions
Prep in Advance:
- Preheat your oven to 200°C (400°F).
- Peel 4 large carrots and cut them into 5cm pieces and put aside
- Peel your 4 medium potatoes, cut into bitesized wedges and put aside
- Mince 4 cloves garlic using a garlic press or knife
- In a large bowl, combine 4 tbsp olive oil and 1 tbsp dried rosemary
- Then mix in 1 tbsp dried thyme and your minced garlic
- Season to taste with salt and pepper and mix well
- Add 8 chicken thighs to the bowl and toss to make sure all of the chicken is covered evenly
- Remove chicken and set aside on a plate
- Add potatoes and carrots to the same bowl
- Toss to coat with the remaining mixture
- Place chicken, potatoes, and carrots in the roasting pan
- Make sure your chicken is skin side up
- Make sure your vegetables are arranged evenly and are not overlapping on top of each other
Let's Cook!
- Put the roasting pan in the hot oven and roast for 45 minutes
- Get someone to set the table for dinner
- After 45 minutes, check if the chicken is cooked through – you can use a knife to cut into the thickest bit to check the meat is white and the juices run clear. Let's repeat that. The juice that runs out must run clear, and not look pink or bloody in any way. And the meat inside should look white. If you're unsure ask an adult to confirm!
- If vegetables aren't fully tender, remove the chicken, wrap it in foil to keep it warm (we also often wrap a towel around that for extra insulation) and keep roasting vegetables for 10 more minutes
- Call the family to the table!
- Serve hot directly from the pan
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