1-Pan Chicken, Leeks & Carrots with Thyme

recipe

• Step 1
  Preheat the oven to 200°C Prepare the stock: add 15 cl of water per person with the stock cube to a pot and bring to a boil.
• Step 2
  Peel and cut the shallot and cut it in half lengthwise.
• Step 3
  Wash, peel and cut the carrot into slices.
• Step 4
  Cut the ends off of the leek, keeping only the white part. Cut into slices and rinse thoroughly in a strainer.
• Step 5
  Add a drizzle of olive oil to a baking dish. Add the chicken, the carrots, leeks and shallots.
• Step 6
  Add butter and sprinkle with thyme. Cover with the broth and season with salt & pepper. Bake for 55 minutes at 200°C.
• Step 7
  After 25 minutes, remove the dish from the oven, mix the vegetables and spoon the broth on top of the chicken. Continue cooking for another 15 minutes, or until the chicken is cooked throughout. Serve and enjoy!