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One-Pan Spring Chicken & Vegetables | Raising Sugar Free Kids - a delicious, cheap, easy & healthy weeknight dinner perfect for busy families. Low carb, high in flavour and vegetables and all made in one pot!
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One-Pan Spring Chicken & Vegetables
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

A delicious and incredibly easy dish that is a set-and-forget meal made in only one pan. A perfect seasonal, cheap and healthy weeknight meal for busy families. 

Course: Dinner
Servings: 4 serves
Ingredients
  • chicken portions, 2 per person (I use a combination of thighs, drumsticks and wings)
  • 1 heaped tbsp flour (any kind, I used gluten free, but plain, nut or any other flour will work too)
  • 2 tsp each dried rosemary, thyme and fennel seeds
  • 1 tbsp coconut oil or butter
  • 4 rashers of free-range smoked bacon, sliced into strips (or one small pack bacon lardons)
  • 500 ml (2 cups) sugar free chicken stock (ideally homemade!)
  • 2 carrots, finely diced
  • 1 large baking potato, diced into small (2cm) cubes
  • 3-4 large handfuls of spring vegetables (I used frozen broad beans, frozen peas and frozen sweetcorn, but you could add chopped asparagus or cherry tomatoes easily!)
  • 2 tbsp cream cheese, optional
  • chopped wild garlic or parsley, to serve
  • Dijon mustard, to serve
Instructions
  1. Dust the chicken pieces in the flour and herbs, then fry in the coconut oil until browned all over. Add the bacon and cook until crispy. Pour in the stock, carrots and potato and cover, then cook for about 30 mins until the stock is almost completely absorbed and the chicken is cooked through.
  2. Stir through the vegetables and cream cheese if using, cover and cook for another 5 mins, then serve with the herbs and Dijon mustard. Particularly delicious with crusty bread and a side salad.