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Midweek Chicken Roast


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Rate this recipe 2.6/5 (91 Votes)


  • 900g (2lb) small new potatoes
  • scrubbed and halved
  • 500g (1lb 2oz) small carrots
  • halved lengthways
  • 2 parsnips
  • quartered
  • 2 tablespoons vegetable or olive oil
  • 4 chicken legs
  • 4 sprigs fresh rosemary and thyme
  • 4 rashers of streaky bacon
  • 1 courgette
  • sliced
  • 6 heaped teaspoons Bisto Chicken Gravy Granules
  • Salt and freshly ground black pepper


Level of difficulty Average
Preparation time 15mins
Cooking time 60mins
Cost Average budget


Step 1

Preheat the oven to 200 C /
fan oven 180 C / Gas Mark 6.

Step 2

Put the potatoes into
a large roasting pan with the
carrots and parsnips. Add the
oil and toss to coat. Roast for
10 minutes.

Step 3

Meanwhile, remove the
skin from the chicken (if
wished). Wrap a rasher
of streaky bacon around
each leg, tucking a sprig of
rosemary and thyme into each
one. Arrange on top of the
vegetables with the courgette.
Season and roast for a further
35-40 minutes.

Step 4

Just before serving, sprinkle
the 6 teaspoons of Bisto
Chicken Gravy Granules into
a jug, add 450ml (3/4 pint)
boiling water and stir until
thickened and smooth.

Step 5

Serve with the chicken
and vegetables.


Use chicken breasts instead of
legs, if you prefer. Remember
that chicken skin is quite high in
fat, so remove it if you want to.
Bisto favourite gravy granules
would work equally well with
this delicious midweek meal.
Serve extra vegetables if you
like such as cabbage, kale,
broccoli, leeks or peas.

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