Beach Cottage Too Easy Recipe ~ All in One Chicken & Roast Vegetables

Fri 5th, Aug, 2011

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Hello my friends! Happy Friday and Happy Weekend!   Hoorah

We are still basking here in the beautiful Australian sun…

It’s about time for a recipe yeah?

This is the most easiest in the world of the things that I, again and again, shove in front of my family and they think I am a goddess when really all I did was chop and throw…


I first made this when I was really experimenting with cooking when my Honeymoon baby was tiny, my days were deliciously long and I had all the time in the world.

Little did I know that the self-indulgent recipe meddling would, in the future, give me an ace card to play every night when Arsenic Hour came around and a small child was in danger of being tied to a tree..

So this fulfills all the Beach Cottage Too Easy criteria (or should that be criterion..)

specifically that means that it uses everyday ingredients that don’t cost the earth, that it is do-able on a school/work day evening, that it tastes fabulous and that it is an all-in-one…no other fussing about save a salad and perhaps a loaf of bread…

…there really is little more effort here than it takes to throw a frozen pizza in the oven…and we all know what they taste like…



I had first had a version of this on one of our trips to France…a wonderful meal that was just simple hospitality…and quietly fabulous food…



I love that…no fussing, no outrageous amounts of money on supplies from far-away climes, just simple ingredients anointed with a few choice accompaniments…begun with a little apperitif and followed with cheese….




I have made this countless times…I have foofed it up and served it when people come over, we have had it on a holiday using a wood-fired stove and we have it most weeks for dinner…there is nothing like throwing this whole lot in the oven…and returning an hour or later with dinner done…



You will need a bit of planning with the shopping…though truthfully you can just about get away with any random vegetable you have lurking in the bottom of your fridge…and for me that would always be celery and carrots…this time I used leeks…



So you need a couple of red onions (though we love these and ‘cos there’s five of us, four of which are big eaters I do more than 2)…it really isn’t a problem if you don’t have red onions here…




and some veg…I used leeks here but capsicum/pepper is the vegetable of choice ..I didn’t use them here because they were outrageously expensive and I don’t buy things that are out of season…




it’s good if you have fresh herbs – these are from my garden…though far from a requirement…and yep you sure can shove on a load of dried herbs….purlease don’t even think about emailing me about herb-snobbery…been there done that…





you will need potatoes


and you will need to spend a bit of time chopping ‘em…these need to be small enough so that they cook quickly you want them to be small cubes…the size of the pots is the secret to the success of this dinner…normally roast-style potatoes take time and a bit of effort par-boiling etc…these are chuck and go…




then dump the whole lot on a couple of baking trays


and drizzle with olive oil




and add some whole unpeeled garlic cloves and lavish on lots of salt and pepper


among these veggies you will place chicken thighs…

and then throw the whole lot in the oven with abandon and slip off un-noticed to the bath with a Peroni...half way through this bath, drip out to the oven take out the pans, give them a shimmy, turn everything over and chuck it back indo not let anyone see you in this towel-wrapped state…you must keep up the pretense that you have been slaving over this dinner since everyone left the house that morning…

when you come out of the tub, you will rip apart some watercress, tear up some bread and make a quick gravy with a few lugs of wine while scraping the bottom of these pans



You will then serve this to your guests or family or whatever they may be who are sitting at your table with a cloth napkin and a sly smile…

They will gasp at your skills and you, and only you, will know that you did little more than stabbing a few potatoes with a knife, lugging on some olive oil and grinding some pepper

after this is said and done and you are still, indeed, basking in your little BC secret you will head to your computer, whereupon you will email me, Sarah, the one with the white house and ruffles and tell me how kewl I am and how you would love to pay me vast amounts of money for anymore hints and tips in the kitchen department :-)

bye for now my friends…

and go here for a few more beauties in the BC Too Easy recipe collection


p.s. thanks for all the feedback on my recipe sharing, lots of you have emailed me about chorizo stew and tortilla soup and how easy/lovely it is…and thanks for the encouragement on keeping the recipes coming…I am loving it!



BC All-in-One Chicken & Roast Vegetables

chicken thighs to feed your family (I buy two for each of us)

1 kg potatoes, chopped

a head of garlic, split into cloves and un-peeled

3 red onions, peeled & quartered

3 large leeks or red pepper, halved lengthways & sliced thickly into logs

garden herbs

olive oil

salt and pepper

1. place the onion, leeks, potato in a couple of baking trays

2. throw in a few heads of garlic

3. lug on some olive oil ensuring you get in the cracks of the onion & leek or whatever veg you are using and everything is well covered but not swimming in oil

4. dot the chicken thighs among your veggies

5. generously salt & pepper & add herbs

6. put in a hot oven (200c) for 45 mins to one hour

7. remove chicken & veg to a plate and throw a half to full glass white wine in the pan scaping all the bits…throw in the same of stock & reduce

8. serve with a green salad (I like rocket/argula) and French bread

*BC Notes
you can use any vegetable of your choice here really…squash is nice too
throwing in a lemon cut into six adds my fave lemon flavour
I have made this with chicken pieces, skin on for that roast dinner feel without the effort..thighs though are budget friendly and taste friendly
if you can’t be bothered with the gravy this is fine on its own or just use the pan juices



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54 Responses to “Beach Cottage Too Easy Recipe ~ All in One Chicken & Roast Vegetables”

  1. loulou says:

    Hello Sarah

    Yes a big hooray it is Friday (TGIF)

    Now I do something similar that – Mr Jamie Oliver taught me (I speak like we are very good friends), well we kind of are, I have 6 of his recipe books on my shelf.

    My husband devours the roast garlic so we always cook extra now in the pan.

    Jamie Olivers recipe was with a butterflied Lamb shoulder – marinated in garlic, rosemary and yoghurt and cooked above the roast veggie’s on a rack so the juices and marinade from the lamb fall into the tray of veggie’s!

    I will try your chicken as it sounds so yum.

    thanks for a lovely week into your life and beach cottage again

    Lovely sharing



    • sam says:

      Would LOVE LOVE LOVE that lamp recipe :)

      • we do this jamie dish- it is heaven!!

        love these too easy-doesn’t-matter-what-the-season-feed-the-masses-meals!!

        love the recipes Sarah- keep em coming…i’m recording them all in a lovely old brown paper school book on my shelf!

        very BC if i may say so!

        melissa x

  2. Susan says:

    I’m doing almost exactly this with a butterflied leg of honey/rosemary lamb tonight as we have guests coming……

    yum :)

    love your photos

    Susan :)

  3. Sarah i am Loving your recipes, and this one looks like another keeper. I think we need a A Beach Cottage Recipe Book or iPad app :)

  4. Tammi says:

    Throw and Go…now that’s my type of cooking :)
    and if your forty garlic chicken is anything to go by I am going to be a Domestic Goddess when I make this :)


  5. Angie says:

    Wow ! Id love that and thinking sweet potatoes and squash ! Yep I love my yellow veggies. Chicken thighs…lol thought I was the only one that used them. I just prefer their taste !

  6. Tiff says:

    This is identical to what I do and it is how I got my picky eater to enjoy her veggies. They all taste fantastic when they are roasted.
    Love your style of cooking Sarah, keep the recipes coming please :)

  7. Erica says:

    I will try your chicken as it sounds so yum. I am loving your recipes Thanks for a lovely week into your life and beach cottage again!


  8. Not quite Friday yet but dying to try this amazing roast. Recently survived another Arsenic hour-biting and all :0

  9. There is nothing better than roast chicken. Big fan of the 40 cloves so this one will be a huge keeper too. We’re not quite to Friday yet here but I did survive an Arsenic hour with my 18 month old. Biting and all.

  10. Alice says:

    Love this style of cooking, did something similar yesterday only I just roasted the potatoes seperatly and served with a garden salad. Yum, it’s always a hit with the family and to my suprise even with a couple of guests I had over a few weeks back ( I warned them it was going to be simple and they absolutely loved it, so lesson learned there – simple is the key). I like to serve it with parsley pesto instead of gravy :) – yum. I have to start making that again – basically it’s the same recepie for basil pesto only I use parsley instead of basil – both would do the trick. Yummo…

    • Alice says:

      Please forgive all the bad spelling another rough night, thank god its friday, hubby is always very kind to let me sleep in on the weekend to catch up on sleep…Have a lovely weekend :)

  11. miss bliss says:

    This sounds amazing! Thanks for the giggles, too. My idea of cooking!

    xo xo from Miami Beach

  12. Sharon Smart says:

    We do a very similiar thing, although I throw all ours into our Banquet electric frypan. Isn’t it just the easiest and yummiest dinner!!!! :)

  13. Deanne says:

    Yummm!!! nothing better than a quick and easy “gourmet” dinner, will put this one on my list!

  14. Cindy says:

    Great recipe and it sounds so delicious!!!

  15. Bev says:

    So easy and sounds very yummy !!!!! The lady that posed about Jamie Oliver, love him :)

  16. Anonymous says:

    Yummmm… I love food…sigh….. Looking forward to trying this recipe, thank you. I’m trying to find a recipe book -the ones you write the recipes in…and the trouble I’m having finding one is silly.
    As for the cups, yes it sounds like we have the same kind! Now I’ll have to be looking out for them too…..ugh….
    Have a wonderful weekend. jojo3b :)

  17. Catie says:

    Hi Sarah, Another delicious looking recipe. I love roasted veggies on any sort. Soo good! Thanks for sharing. I’ll definitely be trying this one. : ) ~ Catie

  18. I love recipes like this! Sounds fabulous! And I am definitely all for anything that let’s me take a soak while I am making dinner.



  19. Looks so delicious. I’ll have to try it.

  20. Jos says:

    Yum – cooking it tonight!!!! Have you tried roasting sweet potato? I can’t achieve success with roasting them – they seem to just steam away and stay squishy – maybe it’s their right – but any tips to get them crisp – fire away!!!!

    Meanwhile – here’s Jamie’s lamb. Yum. A fav here too.

    Jamie’s recipe for Lamb with chickpeas, yoghurt and tray roasted veg from his book “Jamie’s Dinners” – serves 4 – 6.

    1 leg of lamb, butterflied and opened up like a book
    2 teaspoons coriander seeds
    3 cloves of garlic, peeled and finely chopped
    a large bunch of fresh coriander, chopped
    a large bunch of fresh mint, chopped
    1 x 410gr tin of chickpeas, drained
    sea salt and freshly ground black pepper
    juice of 1/2 a lemon
    1 x 500ml tub of natural yoghurt
    12 baby turnips, scrubbed
    a bunch of baby carrots, scrubbed, tops left on
    1 butternut squash, unpeeled, cut into 8 wedges
    2 red onions, peeled and quartered
    1 whole bulb of garlic, broken into cloves
    2 teaspoons ground cumin
    extra virgin olive oil

    Score the lamb on both sides. Using either a pestle and mortar or a food processor, grind or whizz up the coriander seeds with the garlic, fresh coriander, mint and half the chickpeas until you have a paste. Season the paste or “marinade” with salt and freshly ground black pepper, then add the lemon juice and yoghurt. Place half of this flavoured yoghurt in a large plastic bag and add the lamb. Put the other half of the flavoured yoghurt in the fridge. Tie the bag up to seal it and turn it around to allow the yoghurt to coat all the lamb. Leave to marinate for at least an hour, but up to 24 hours in the fridge.

    Preheat the oven to 200C/400F/gas 6. Place the turnips and carrots in a roasting tray with the squash, onions, garlic and remaining chickpeas, then sprinkle with the cumin, salt and pepper. Drizzle with olive oil and toss together to coat.

    Remove the lamb from the marinade, then place the meat directly on the oven rack with the tray of vegetables on the shelf below. Cook for about 1 hour, tossing the vegetables halfway through. Serve the lamb well cooked with the vegetables and flavoured yoghurt on the side.

  21. Now you are making me hungry…. come and see some good old Parisian Europe pictures ;)

  22. Thanks for sharing this easy recipe!

  23. Amazing — I’m digesting my own variation of this recipe, which I made tonight but with turkey drumsticks, spuds, carrots, beetroot and garlic, and rosemary to flavour it!

  24. Mmm Yum! What a great recipe :-)

  25. you are a delight, sarah.

    i love easy peasy recipes like this and so welcome anything i can shove in the oven as opposed to fussing over a saute pan. i recently became obsessed with your limoncello recipe (there are many bottles hanging out and waiting to be sipped) and blogged about it the other day, hopefully giving you proper props.

    keep us cooking and enjoying the process, gorgeous woman!


  26. Tonja says:

    Hello Sarah,
    I am off to the shops to buy the goodies for this recipe. Yum!
    I have followed your blog for about 8 months & this is only my 2nd attempt at commenting. I believe I’m known as a lurker . . . but I DO SO want to un-lurk!!! The trouble is that I haven’t the foggiest howto go about it and I’m also not like all your other clever followers who have their own sites / blogs.
    I’m just a girl who loves decorating my home on a budget while being a wife and mommy to 2 boisterous boys. But I DO LOVE following your blog and think you’re the bomb.
    Help please!
    With blessings,

    • sarah says:

      hi Tonja, welcome!

      well all I can say sweetie is jump right on in!

      you can’t do anything wrong here…just say whatever you like, though you must not say I have a good face for radio…I might not like you if you say that roflmao

      oh and there are a lot of lurkers here so don’t feel alone…sometimes I wonder if anyone is really reading this so I would love a comment every now and then from you…


  27. Simple dishes like your roasted chicken with vegetables are some of the best meals ever. The chicken juices mixing in with the potatoes is heaven on a plate. Lovely photos as usual.

  28. Liv says:

    i LOVE chicken bakes and how easy they are. This sounds perfect to me. Really love how you spun the story around it too, and of course the mouth watering photos.

  29. Denise says:

    I have to say I was excited to see another one of your recipes posted. And isn’t it funny that no matter how many times I have done some variation of this type of dish, when I made your lovely version of it it just came out best. In the words of my husband this time… ‘you’ve outdone yourself hon’……..could he be any easier to please? Ha, but that’s the secret isn’t it……..minimal effort for maximum results………love it. Thanks Sarah! I will have to reciprocate and share some of our fave household recipes one day.

  30. Terri says:

    I cannot wait to get off of my plane today and fix this comfort food for my family..thanks for the inspiration and beautiful pics! Terri

  31. Barefoot Liz says:

    I’ve gone back to being vegetarian. Would love some easy vegetarian recipes if you have them!

    • HRH Sarah says:

      Hey, barefoot~ This can be a fabulous vegetarian recipe- leave out the chicken and throw in some mushrooms to add some “meatiness” to the dish. Just be sure to add plenty of olive oil since you won’t have any chicken drippins. Also, some nice little grape tomatoes would be so divine- I love how they burst and caramelize in the oven.

      • sarah says:

        hmm, I like the sound of it with mushroom…guess I could throw on some cheese in there too…the males in my house like meat but just about ok with cheese…

        thanks for the input sarah

  32. Now this is my type of recipe. Using the gribities, as a friend would call them, to add to the flavor of potatoes. The intermingling is perfect! I also adore the part about the Peroni. Now that and a tub bath is another recipe! Thanks for stopping by Sarah. I’ve been a bit MIA unpacking but making headway finally. Cheers, Jane

  33. Linda jenkins says:

    Sarah we have just finished the yummy Roast dinner capably prepared and cooked by my 15 year old daughter named Sarah who peeled and chopped whilst her Mum was at work. It was a treat to come home to and I can see it becoming a regular dish. At bit of tweaking depending on the fetes in the fridge :)

  34. Portrait photogapher Essex says:

    thanks for shearing Recipe & tips.

  35. Gail says:

    Just made this for dinner tonight, absolutely deeeevine!!! Thanks Sarah, please post more easy and yummy recipes like this! Love them!

  36. Marnie says:

    Hi Sarah
    I made this last night and it was just delish! Thanks for such a great easy peasy recipe :)

  37. How I love a meal like this: yummy, easy and looks like it was a lot of work :) It looks delicious!

  38. i love to try this kind of recipe for my kids. its healthy.

  39. Emma says:

    Sounds nice but I’m quite clear on the role of the unpeeled garlic…?

  40. Hola! I’ve been following your blog for a long time now and finally got the courage to go ahead and give you a shout out from New Caney Texas! Just wanted to mention keep up the fantastic work!