The Relevance of a Panda at Sunday Lunch

We’re mixing things up. Adding some fluff and fancy polls. I mean, these recipes are eye-catching enough by themselves but I couldn’t deny you my fluffy friend.


with roasted veg and chunky chips.

Serves 4.

This is a simple yet impressive dish.


Cooker, cooking tray, tinfoil, knife, chopping board.


  • Chicken on the bone (Thighs or drumsticks) with skin – cheaper and tastier. I buy mine in Aldi at 6 small for 2.39e. You can buy about twelve drumsticks in Tesco for 3e.
  • 2 Red Peppers
  • 2 Red onions
  • 1 Sweet Potato / Parsnip
  • 1 Brocolli
  • 2 Carrots (The amount of Veg can vary – its really what you can fit in your roasting pan after cutting it all.)
  • Olive – oil
  • salt and pepper.


Heat the oven at 200 degrees celcius / hot gas ring ~ Cover the baking tray/roasting pan in tinfoil ~ Place the four chicken thighs/drumsticks on the tray/pan ~ Sprinkle with salt and pepper. Set aside to cook with the veg. THAT IS ALL THE PREP YOU NEED FOR THIS DISH. I know, right? Pretty sweet. This is because the fat in the skin cooks through the chicken keeping it nice and juicy and as a bonus you end up with crispy skin.

Veg. Peel the onions so that there is no dry skin ~ Top and tail and slice in half ad then lengthways. Not too skinny  ~  Slice the brocolli so the stalk is included ~ Peel the carrots, halve and slice lengthways ~ Slice the peppers in 8ths and take out the white insides and pips. The Veg  should all be similar sizes so they cook at the same time ~ Drizzle in olive oil ~ Sprinkle with salt and pepper ~ Get Dirty. Using spoons or your hands, toss the veg, making sure that everything is generously coated in olive oil.

Place both the chicken and the veg into the oven and cook for half an hour or until the chicken is not pink on the inside and the veg is easy to poke with a knife.

The same technique is used for the chunky chips and the sweet potato/parsnips. Wash about five large potatoes, taking off any questionable growths or black bits with a knife ~ Leaving the skin on, slice in half and then end to end so you have a nice fat chunky chip ~ Place on tinfoiled tray, cover in olive oil, salt and pepper, making sure each chip is coated. You should avoid too much oil – we don’t want them swimming in it, just coated ~ Heat in a 200 oven for half an hour until golden and slightly crispy.

Peel the parsnips and sweet potato ~ Slice in half and then in cubes ~ Coat in olive oil, salt and pepper ~ Cook in 200 oven for half an hour. The reason you cook these seperate from the other veg is that they are denser veg and take a little longer to cook. The smaller you cut them, the quicker they’ll cook. If you want to be really fancy panda you can add a drizzle of honey or a sprinkle of sugar to these veg before you cook them.

And there you have it. Its like a mantra: wash, cut, place, coat, 200 for half an hour.The secret to succulent chicken, roast veg and delish chunky chips. So much more impressive then Spagetti Bolognese.


Lidl primadonna olive oil: around 3e

Chicken : 2.59e Aldi

NOTE: when buying animal products especially chicken and eggs, check their origin and try to buy free range. They are a little more expensive but much better for you in terms of nutrition and ethics. Battery-farmed produce tends to be pumped with chemicals and hormones and is fattier.

Pepper: 79c Aldi

Onions, Brocolli: under 1e Aldi

Carrots, Sweet Potato: under 2e Aldi.

Rough total price: 11e for four servings of a GF, DF, Egg -Free tasty, tasty meal.