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Fuss-free roast chicken with a twist

When you're tired of a roast, you're tired of life. But, boy, it's a bit of a faff. Until now. We've got two simple recipes for a fuss-free Sunday dinner.

After a gazillion weeks of lockdown, endless home school battles and a fridge that empties faster than you can fill it, it’s not been easy. Panic not! Leighton Park in Reading’s brilliant community project Let’s Cook Together is here to keep the culinary inspiration going.

This week, Food Tech femme fatale Jennie Hatton has created two easy peasy recipes: Roast Chicken (with minimal washing up) and a delicious Peach and Oat Crumble. Pop the ingredients on your next food shop, and hand over slicing, seasoning and cooking to your reluctant cooks. In fact, put the kids in charge. Given how much they love a YouTube video, Jennie’s step by step guide (above) will help them nail these ‘day of rest’ dishes.

Easy Sunday Roast: Baked Chicken, Potatoes & Vegetables

Roasted chicken thighs and potatoes in casserole dish

(Serves 4)


  • 1kg chicken thighs
  • 4 medium sized potatoes
  • Pinch of salt and pepper
  • 2 tablespoons of oil
  • Pinch of mixed herbs  
  • Pinch of paprika 
  • 2 cloves of garlic (crushed)
  • 2 courgettes
  • 250g mushrooms
  • 1 red onion 
  • 1 pepper
  • Handful of cherry tomatoes
  • Half an aubergine

Equipment: chopping board, knife, tongs, small bowl or ramekin, teaspoon, two baking trays and foil to line trays.


  1. Preheat oven to 200℃ normal or 180℃ fan.
  2. Wash and cut the potatoes and place in a tray lined with foil with the chicken. 
  3. Mix the oil with the herbs in a small bowl or ramekin. Coat the chicken and potatoes with half of the oil and herbs mixture and place in the oven to cook.
  4. Prepare the vegetables and garlic by cutting into even size pieces. Place in new baking tray. 
  5. Add garlic to the remaining oil and herb mixture and coat the vegetables.
  6. Place in the oven for approximately 30 minutes. 
  7. Turn vegetables, potatoes and chicken and then put back in the oven for approximately another 35 minutes.

Peach & Oat Crumble

Overhead shot of three rustic bowls filled with baked plum and nectarine crumble or crisp, photographed on dark wood with natural light

(Serves 4)


  • 2 tins of sliced peaches
  • 200g plain flour
  • 140g butter
  • 100g oats
  • 100g sugar
  • Cream or ice cream to serve

Equipment: scales, knife, bowl, can opener and an oven-proof dish.


  1. Preheat oven to 200℃ normal or 180℃ fan.
  2. Rub in flour, butter and sugar, this will form sticky clumps
  3. Stir in oats and lightly combine
  4. Drain the juice off the peaches and place in a serving dish
  5. Sprinkle crumble topping on top
  6. Place in oven for 20-30 minutes until the top is golden

Fancy a curry? Try this super-easy curry recipe

Don’t suffer a midweek meal meltdown, we’ve got tons of recipes, here.

Want to know more about Leighton Park in Reading, sashay this way and read our review, then have a virtual nose around.

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