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Chicken with root veggies

Tasty, fuss-free dish with chicken and some root veg
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Main Course
Servings 2 people


  • 500-600 g chicken with bones I used leg and thigh pieces
  • 1 medium (80-100 g) onion cleaned and diced
  • 1 tbsp (15 ml) oil such as sunflower or canola
  • 350 ml water
  • 100 g carrot peeled and sliced into circles
  • 100 g parsley (root) peeled and sliced into circles
  • 100 ml tomato pure
  • 15 g (small bunch) parsley leaf
  • 30 g wild garlic optional
  • 1 bay leaf
  • 1 tsp capers (10-12 pieces) drained
  • 1 tsp salt
  • pepper


  • Heat up a pot (one that can go in the oven) on a medium high heat and add the oil. When oil is hot add in the garlic and fry for 3 minutes until golden-light brown.
  • Pour in 50 ml of water and saute for 7-10 minutes, until the water evaporates.
  • Add the chicken pieces and fry for 5 minutes on one side. Then pour in 100 ml of water and flip the chicken and saute for 5 more minutes.
  • Put in the carrot and parsley root, capers alongside salt and pepper and cook for 3 minutes.
  • Then add the tomato pure, herbs and 200 ml of water, cover with a lid and put in the preheated oven for 15 minutes (200°C). Uncover and bake for another 10 minutes.
  • Serve as is, or with some mashed potatoes, rice or salad.