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Manu's Real Recipe

Pan roast chicken and vegetables

Serves: 4 people
Prep time:



  • 1 tbs olive oil
  • 8  chicken drumsticks or thighs (bone in)
  • ¼ cup plain flour
  • 1 large red capsicum, thickly chopped
  • 1 large yellow capsicum, thickly chopped 
  • 4 garlic cloves in the skin
  • 2 red onions, thickly chopped
  • 2 large potatoes, peeled, 2cm diced
  • 3 sprigs rosemary
  • 500ml (2 cups) Campbell’s Real Stock- Chicken


  1. Preheat oven to 200ᵒC.
  2. Heat oil in a large roasting pan on the stove top.
  3. Dust chicken in flour and brown in roasting pan with the capsicum, whole garlic cloves and red onions for 5 to 10 minutes or until caramelized and then sprinkle remaining flour over chicken.
  4. Remove pan from the stove, season with salt and pepper. Add potatoes, rosemary sprigs and Campbell’s Real Stock to roasting pan, roast in the oven for 35 minutes.
  5. Serve the chicken and vegetables straight from the pan, stir the pan juices to combine them and then spoon over the chicken & vegetables.