This is a bit of a cheat in that the cooking starts over a flame then is finished in the oven, but it is one pot, and for those allergic to washing-up liquid that is important.
Sunday lunch this week was a lazy affair, as the weather was too glorious to allow for faffing in the kitchen. So while Ruth jointed a chicken I cleaned and cut up (all just picked on the allotment or garden) some spuds, thick spring onions now looking more like leeks, three small courgettes and a load of fresh herbs - bay, thyme, rosemary, sage, chives, plus a whole (tiny) head of our still greenish garlic.
The chicken was browned in olive oil in a big and solid roasting dish over a moderate gas flame, then the onions added, followed by the small chunks of spud (cut in odd shapes with no side more than an inch long), the thickly sliced courgettes and bashed garlic, and finally the herbs. As this needs liquid to cook the veg a tiny bottle of Babycham leftover from Christmas (Brandy and Babycham a secret seasonal pleasure of one member of the household) was poured in, and a bit of boiling water to top it up. Salt, pepper, bring to the simmer and put in the pre-heated 190 degree oven for an hour or so, taking the pan out twice to stir things about.
Protein, carbs, veg and flavour all in the one pot, with the juices forming a tasty gravy too.
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