Chicken, parsnip & potato traybake

• Chicken thighs (bone-in)1kg
• Parsnips400g
• White potatoes600g
• Brown onions150g
• Vegetable oilstore cupboard30ml
• Dried mixed herbsstore cupboard3g
• Gravy granules30g

Plus salt and pepper. About £4.19 for the amounts used.

Method

1. 1

   Heat the oven to 200°C (180°C fan, gas 6).

2. 2

   Cut 400g parsnips and 600g potatoes into chunks and 1 onion into wedges. Toss with 2 tbsp oil, 1 tsp mixed herbs and salt in a large roasting tin.

3. 3

   Sit 1kg chicken thighs on top, skin-side up, and season.

4. 4

   Roast for 40-45 minutes until the chicken is golden and cooked through (no pink near the bone).

5. 5

   Make the gravy with 30g granules and 250ml boiling water and serve.