If you’re really pressed for time in the evenings, throw all the ingredients in your slow-cooker in the morning and come home to a scrumptious dinner.


  • 145 g (5 oz/2 large) carrots, halved lengthways and sliced

  • 4 small red onions (optional), peeled and quartered

  • 2 leeks, white part only, sliced

  • 2 lemons, quartered

  • 2 garlic cloves

  • 370 g (13 oz/about 2) skinless chicken thighs, halved

  • 625 ml (211/2 fl oz/21/2 cups) chicken stock

  • 400 g (14 oz) tinned diced tomatoes

  • 2 bay leaves

  • a few thyme sprigs

  • a few rosemary sprigs

  • drizzle of apple cider vinegar

  • 1 teaspoon sugar-free wholegrain mustard

  • Celtic sea salt and freshly ground black pepper, to taste


  • 1.

    Preheat the oven to 180°C (350°F).

  • 2.

    Put the carrots, onions (if using), leeks, lemons and garlic in a large roasting tin. Rest the chicken thighs on top of the vegetables, then pour in the stock and tomatoes and top with the herbs. Drizzle in the apple cider vinegar, then bake for 35–40 minutes, until the vegetables and chicken are cooked through.

  • 3.

    Remove the chicken and vegetables from the pan and keep warm. Discard the bay leaf (and perhaps the lemon quarters if you prefer) and transfer the juices to a saucepan. Bring the juices to the boil, then add the mustard and boil for 5 minutes, or until slightly thickened. Season with salt and pepper.

  • 4.

    Pour the sauce over the chicken and vegetables, then serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 3767kj
  • Fat Total 113g
  • Saturated Fat 30g
  • Protein 533g
  • Carbohydrate 132g
  • Sugar 59g
  • Sodium 9463mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipes and Images from 'Fast Your Way to Wellness' by Lee Holmes (Murdoch Books).

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