The Dinner Planner


Midweek Roast Chicken

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Servings 4


  • 4 chicken thighs
  • 6 garlic clove/s
  • 1 lemon - zest and juice
  • 1 bunch thyme
  • 2 tbsp olive oil
  • 600 grams baby potatos - or any potato cut into a smaller size
  • 2 large carrots halved and cut into chunks
  • 2 spring onions - cut in half and into 5cm lengths
  • 100 grams mascarpone
  • 1 chicken stock cube
  • 1 tbsp cornflour - mixed with a little water to make a slurry


  • Step 1 - preheat oven to 200C.
  • Step 2 - In a large roasting tray add the chicken thighs, lemon zest, 2 crushed garlic cloves, 1 tablespoon thyme leaves, 1 tablespoon olive oil. Season with salt and pepper and toss to combine. Add the whites of the spring onion and rest of the garlic cloves whole.
  • Step 4 - Place the potatoes and carrot on a large baking tray. Add 1 tablespoon oil, a few sprigs of thyme, season with salt and toss to combine.
  • Step 5 - Pop both the chicken tray and the veg tray in the oven and cook for 25 minutes. Occasionally toss the veg tray to brown all evenly.
  • Step 6 - Remove the chicken tray from the oven. Crush the garlic cloves with a fork. Stir the stock cube, mascarpone and half the lemon juice into the juices. Stir in the cornflour slurry. Add the peas and remaining spring onion. Return to the oven for 10 minutes.
  • Step 7 - Once cooked, check the seasoning of the sauce and add more lemon if you like. Pop the vegetables in with the chicken (or serve along side).

Tips and Variations

VEGETARIAN -Replace chicken with chunks of cauliflower (coat as per chicken). Add 1 cup hot vegetable stock (instead of the stock cube) and 1 bunch shredded spinach to the mix at step 6. 

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