Pantry Chicken

Serves: 2

Difficulty: Easy

This recipe is perfect for when you are feeling tired, want little washing up, and more importantly, you want to use up some pantry ingredients!

I always have vegetables rolling around in my fridge which are a little past their best and so add anything you like, in season veg is best, but have a play around with your spice pantry and mix up your marinade.


  • 2 red onions, peeled and roughly chopped
  • 2 peppers, any colour, roughly chopped
  • 100 g asparagus, cut into half
  • 6 garlic cloves, skins left on
  • handful of ciabatta, ripped into chunky cubes
  • handful of olives (optional)
  • 1 lemon, cut into quarters
  • 4 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon black pepper, coarsely crushed
  • 1/2 teaspoon chipotle chilli paste
  • 4 - 6 chicken joints, skin left on
  • good drizzle of balsamic vinegar
  • good pinch of oregano, fresh or dried
  • sea salt, to taste (smoked salt is even better)


1. Preheat the oven to 180°C/350°F/gas 4.

2. Keep aside 2 garlic cloves, and pop all the veg in a large roasting tray, including the ripped up ciabatta and lemon.

3. Finely chop the garlic and throw in a bowl with the olive oil, the spices and the chipotle chilli paste.

4. Rub half the marinade over the veg and then add the chicken, rubbing the remaining marinade all over it, loosening the skin and getting some under there as well.

5. Drizzle over a generous amount of balsamic vinegar and sprinkle well with oregano and salt.

6. Roast in the oven, tossing it every now and again, for around 40 minutes, or until the chicken is cooked through and the skin is blistered.

7. Serve on its own or add some green leaves for a simple dinner.

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