5 Delicious One Pan Organic Chicken Recipes

1. One-Pan Roast Chicken Thighs with Root Veg & Herbs

Description:
A rustic family favourite – golden, crispy chicken thighs roasted with seasonal root veg. Everything cooks in one tray, making this a comforting, no-fuss meal.

Ingredients (serves 4):

• 4 Eversfield Organic chicken thighs, bone-in, skin-on

• 3 carrots, chopped into chunks

• 2 parsnips, chopped into chunks

• 4 small potatoes, quartered

• 3 tbsp olive oil

• 2 garlic cloves, crushed

• 2 sprigs fresh rosemary

• 1 tbsp runny honey

• ½ lemon, juiced

• Sea salt & black pepper

Method:

1. Preheat oven to 200°C (180°C fan).

2. In a roasting tray, toss carrots, parsnips, and potatoes with olive oil, garlic, rosemary, salt, and pepper.

3. Place chicken thighs skin-side up on top of the veg.

4. Roast for 40–45 minutes until the chicken skin is crisp and golden and the vegetables are tender.

5. Drizzle over honey and lemon juice before serving.

2. Garlic Butter Chicken Breast with Spinach & Cherry Tomatoes

Description:
Quick, colourful, and full of flavour – juicy chicken breasts with garlicky butter, fresh spinach, and sweet cherry tomatoes.

Ingredients (serves 2):

• 2 Eversfield Organic chicken breasts

• 2 tbsp butter

• 2 garlic cloves, finely chopped

• 200g cherry tomatoes

• 100g fresh spinach

• Splash of white wine or chicken stock

• Sea salt & black pepper

Method:

1. Heat a frying pan over medium heat and melt butter.

2. Season chicken breasts and cook for 5–6 minutes on each side until golden and cooked through. Remove from pan.

3. In the same pan, add garlic, cherry tomatoes, and a splash of wine or stock. Cook until tomatoes begin to soften.

4. Stir in spinach until just wilted.

5. Return chicken to the pan, spooning over the garlicky sauce. Serve with crusty sourdough.

3. One-Pot Chicken Drumsticks with Rice & Peas

Description:
A hearty, all-in-one supper. Tender chicken drumsticks simmered with fluffy rice and sweet garden peas – warming comfort food for the whole family.

Ingredients (serves 4):

• 6 Eversfield Organic chicken drumsticks

• 2 tbsp olive oil

• 1 onion, finely chopped

• 2 garlic cloves, chopped

• 1½ cups basmati rice

• 3 cups chicken stock

• 1 cup frozen peas

• Fresh parsley, chopped

• Sea salt & black pepper

Method:

1. Heat olive oil in a large pan, season and brown chicken drumsticks on all sides. Remove and set aside.

2. In the same pan, sauté onion and garlic until soft.

3. Stir in rice, coating in the oil, then pour in chicken stock.

4. Add drumsticks back to the pan. Cover and simmer gently for 25 minutes.

5. Stir in peas, cook for 5 minutes more until rice is fluffy and chicken is cooked through.

6. Sprinkle with parsley and serve.

4. Mediterranean Chicken Wings with Olives & Peppers

Description:
Golden, spiced wings roasted with sweet peppers and briny olives. Bursting with Mediterranean sunshine flavours, all from one tray.

Ingredients (serves 4):

• 800g Eversfield Organic chicken wings

• 1 red pepper, sliced

• 1 yellow pepper, sliced

• 1 red onion, sliced

• 100g Kalamata olives

• 2 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 2 garlic cloves, crushed

• Fresh basil leaves

• Sea salt & black pepper

Method:

1. Preheat oven to 200°C (180°C fan).

2. Toss chicken wings in olive oil, smoked paprika, oregano, garlic, salt, and pepper. Spread on a baking tray.

3. Roast for 20 minutes, then add peppers and red onion to the tray. Roast for another 20 minutes.

4. Stir in olives and roast for a final 5 minutes.

5. Scatter with fresh basil before serving.

5. Creamy One-Pan Chicken Legs with Mushrooms & Leeks

Description:
A simple but special dish – tender chicken legs in a rich, creamy sauce with earthy mushrooms and sweet leeks. Perfect with mash or crusty bread.

Ingredients (serves 4):

• 4 Eversfield Organic chicken legs (thigh & drumstick attached)

• 2 tbsp butter

• 1 leek, sliced

• 200g mushrooms, sliced

• 2 garlic cloves, chopped

• 200ml chicken stock

• 150ml double cream or crème fraîche

• 1 tsp Dijon mustard (optional)

• Fresh parsley, chopped

• Sea salt & black pepper

Method:

1. Season chicken legs and brown in butter over medium heat until golden. Remove and set aside.

2. In the same pan, sauté leeks, mushrooms, and garlic until soft.

3. Pour in stock and bring to a simmer. Return chicken legs to the pan. Cover and cook for 25–30 minutes until chicken is cooked through.

4. Stir in cream and Dijon mustard, simmer for 5 minutes until sauce thickens.

5. Sprinkle with parsley and serve.