Recipe - Pot Roast Chicken with Vegetables - Time (2 hours) Skill (Easy) Eating (Easy)

I know, 2 hours to make, are you mad Lois?  I've thought long & hard about including this one, but, I think I've worked out a way for it to be doable so long as you can get to the oven to switch it off/ get the food out after the carer has gone.... Or the other way around, to make it up for yourself in time so the carer gets it out (less chance of burning yourself).  It's essentially a 'pot roast' something you could do in a slow cooker, but I don't have one, so I do it in the oven... And best of all, because the lid is always on the pan, the oven stays clean! Hurrah!

So, I LOVE roast chicken, with the crispy skin, but often it's a bit chewy and anyway, a whole chicken? Not only do I live by myself but it's too damn heavy to handle! And roasted vegetables, well they take a lot of chewing. This recipe gives you the taste (or near as damn it) without the excessive energy required to eat it.

So, I've noticed that supermarkets sell parts of chicken with skin on, including chicken breasts, and I've adapted what I used to do with an whole chicken, to use ready portioned chicken.  Suitable portions would be legs, thighs, drumsticks or chicken breast.  Skin on or skin off, your choice!

Apologies, I forgot to take a picture yesterday when it was all nice & warm, so this is after I've already had half of it and it's been in the fridge overnight!