Allotment Chicken – Foodie Friday

Hello again! I have a yummy allotment chicken recipe for you this week. I can’t believe we are half way through August, we’ve  just returned from our boating holiday and managed to social distance easily whilst also enjoying plenty of chat with other boaters.

Allotment Chicken

It’s National Allotments Week this week so I thought I’d share this chicken recipe that I’ve been making for years. I often make it when we’re on the boat as it’s all made in one roasting tin; so I planned ahead and took the ingredients with me and cooked it in our little gas oven. I’ve called it Allotment Chicken as it’s full of the veg that you grow in your garden or allotment. I just used chicken thighs but you could use the whole chicken leg and divide it into thighs and drumsticks. This is a really easy, healthy recipe; plenty of vegetables, tasty gravy which isn’t thickened and for extra calorie saving you can remove the chicken skin before eating! For even more veg you could serve with some leafy greens.


Ingredients (serves 2)

8 small new potatoes, scrubbed

1 medium onion, peeled and quartered

2 medium carrots, scrubbed or peeled and cut into strips

1 small leek, cut into rings and well washed

4 skin on chicken thighs, each weighing about 100g.

200ml chicken stock (home-made if possible)

A good splash of dry white wine, optional

1 tbsp lemon juice

2 garlic cloves, peeled and finely chopped

1 tsp dried oregano

½ tsp dried thyme

Freshly ground black pepper

60g fresh or frozen peas (because I was boating I used canned peas!)

2 tomatoes, quartered or 8 cherry toms

Chopped fresh parsley for garnish



Heat the oven to 200C/180C fan/ Gas mark 6

Mix the potatoes, onions, carrots and leeks in a small roasting tin and place the chicken thighs on top. Pour over the stock, wine if using, and lemon juice. Sprinkle with the garlic and herbs and season with black pepper.

Cook uncovered for 1 hour 5 minutes. During the cooking time turn the thighs occasionally, stir the veg and baste with the pan juices.  Then sprinkle in the peas and add the tomatoes and cook for further 10 minutes until the chicken is no longer pink when pierced with a knife. If you find the juices evaporate too quickly just add a little water.  Serve scattered with chopped parsley.

I have also made this recipe with other vegetables. Butternut squash, sweet potatoes or parsnips work well. Why not try growing your own next year!

See you next time.

Melody x