Who doesn’t love a one pan dinner? (because let’s face it ain’t no one got time for 4 billion parts to a recipe kinda dish)

This tastes like it took you hours but it only takes 15 mins of your time to prep and then the oven does the rest.

What’s not to love??

Enjoy

xx

Kat

Prep time:  15 mins

Cooking time : 40 mins

Serves: 4 hungry humans

This dish is dairy. egg, nut, gluten, grain and can be nightshade free (see below)

You will need:

1 tbsp olive oil

8 chicken drumsticks (I use organic chicken)

2 cloves garlic crushed (or more if you like)

3 medium potatoes, peeled and chopped (if nightshade free use sweet potatoes, parsnip etc)

2 zucchinis chopped

2 carrots peeled and chopped

1/4 cup tapioca flour

500 mls homemade chicken stock (I use the carcass of my Sunday roast chook and pressure cook for 20 mins to make stock)

4 tbsp tomato paste (if you are nightshade free you can use a Nomato sauce which has been made into a thicker paste)

2 tsp dried Italian herbs

What you need to do:

1. Fire up the oven on 220 deg celsius
2. Choose a large ovenproof dish with a lid  – you will be using this on the stove top then finishing in the oven
3. Brown chicken drumsticks in the oil, then throw in onion, garlic, spuds, carrots, and zucchini and stir for a couple of minutes
4. Pour chicken stock into a bowl or measuring jug and mix in the tapioca flour (it may get a bit clumpy but not to worry)
5. Add the tomato paste and herbs and pour the contents over the chicken and veggies. Bring to a boil, put the lid on and let the oven do the rest for 30 mins or so
6. Go and do something for yourself – whatever floats your boat
7. Serve with a garden salad or your favorite side dish – quinoa/rice, etc