Perfect fall chicken dinner

I’ve had the picture of this dinner hanging in my kitchen wall for what feels forever. It was from some free magazine at the local supermarket and it looked amazing and the plan was to make it one day. One day turned into over a year, but this weekend I took the kids with me into the kitchen and we finally made it.

(As always a little disclaimer. I am not a good photographer, so excuse the bad quality)



4 whole chicken legs (separate drumstick and upper thigh)

8 big potatoes – cut into mouth sized bites

4 big carrots – cut into mouth sized bites

2 big parsnips – cut into mouth sized bites

2 pears – sliced

1 liter of chicken stock

Salt and pepper

Olive oil

Dried thyme

4 cloves of garlic – chopped

How to:

Turn the oven to 200 C

Mix all the cut up vegetables + pears + garlic and cover the bottom of a tall sided baking tray. Add a bit of oil, salt and pepper and the chicken stock (watch the salt or the sauce will get very salty).

Oil the chicken and add salt, pepper and thyme.

Place on the vegetables, and bake in the oven for 40 min.

When baked through (check the chicken) place everything in a serving tray and pour the sauce into a sauce pan. Heat to a boil and add some thickener.

Serve with a side of salad if you feel like being extra healthy 😋

The end result was so delicious and the pears got a kind of pickled flavor.

Definitely making it again.

I hope you’ll enjoy it too.

Love, Tea

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