I make THIS when I'm too LAZY to COOK

We've all been there - it's dinner time, you're exhausted, and the last thing you want to do is cook something complicated. This is my go-to lazy meal that hits the spot every time. Minimal effort, maximum flavour, and no fancy ingredients required.

If you’re looking for something quick, satisfying, and actually worth making when you can't be bothered - this is it.

Check Out The Recipe Video Below

I make THIS when I'm too LAZY to COOK

One-Pan Roast Chicken Legs with Herbed Vegetables

Serves: 4

Prep Time: 20 minutes

Cook Time: 45 minutes

Ingredients

For the Vegetables

2 x Large Potatoes (peeled and cut into chunks)

2 x Sweet Potatoes (peeled and chopped)

2 x Carrots (peeled and sliced into thick rounds)

2 x Red Onions (peeled and quartered)

1 x Courgette (zucchini) (chopped into thick pieces)

2 x Bell Peppers (any colour, deseeded and sliced)

Olive Oil for Drizzling

1 tsp x Dried Mixed Herbs

Salt and Freshly Ground Black Pepper (to taste)

For the Chicken

4 x Chicken Legs (skin-on)

30ml x Extra Virgin Olive Oil

15ml x Balsamic Vinegar

1 tsp x Dijon Mustard

2 x Garlic Cloves (minced)

1 tsp x Dried Mixed Herbs

Salt and Freshly Ground Black Pepper (to taste)

Method

Prepare the Vegetables

Preheat your oven to 200°C (180°C fan) / 400°F.Place all the chopped vegetables onto a large roasting tray. Drizzle generously with olive oil, season with salt, pepper, and dried herbs. Toss to coat evenly, then spread into a single layer for even roasting.

Marinate the Chicken

Using a sharp knife, score each chicken leg 8–10 times 1cm apart down to the bone. This helps the marinade penetrate and ensures even cooking.In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, garlic, herbs, salt, and pepper. Pour the marinade over the chicken legs and rub it in well, ensuring they’re fully coated.

Roast Everything Together

Nestle the marinated chicken legs on top of the vegetables. Roast in the preheated oven for 40–45 minutes, or until the chicken is golden and cooked through (internal temperature should reach 75°C / 165°F) and the vegetables are tender and caramelised.

To Serve

Serve hot, straight from the tray. Spoon pan juices over the chicken for extra flavour. Pair with a simple green salad or crusty bread, if desired.