Winter Ostomate Recipe | Chicken in a Bag

Winter Ostomate Recipe | Chicken in a Bag

Disclaimer: Please note this recipe may not be suitable for all ostomates

This weeks stoma friendly recipe serves 4 people.

I am a big fan of root vegetables as this is all stoma friendly with the skins removed. 

This recipe takes slightly longer than last week’s recipe but is well worth the 40/50 minutes in the oven.

You will need baking parchment (greaseproof paper) and tinfoil to cook this recipe in.


  • 1 large carrot, thinly sliced
  • 1 large parsnip, thinly sliced
  • 1 courgette, thinly sliced
  • 3 cloves of garlic crushed
  • 3 sprigs of Thyme
  • 5 sage leaves finely sliced
  • 3 tomatoes, chopped
  • 80-100 grams of cooking chorizo, sliced or diced
  • Salt and pepper
  • 1 tsp of butter
  • 12 skinless & boneless chicken thighs
  • 125 ml of chicken stock
  • Large handful of chopped parsley
  • Juice of 2 lemons
  • 50 g of grated parmesan
  • Handful of spinach (optional)

Cooking method

  • Preheat your oven to 180 degrees ( fan 160) Gas mark 4
  • Roll out a large piece of foil and place the same sized baking parchment on top of the foil
  • Toss the carrot, parsnip, courgette, tomatoes, garlic, thyme, and sage in a mixing bowl and add a good pinch of pepper and salt
  • Use the butter to grease the parchment, a rectangle 40 cm x 20 cm and place the veggies on this, add the chicken thighs and chorizo on top
  • Cover this with a second piece of foil and crimp around the edges, leave a small gap so you can pour in the chicken stock. Put the tray and the parcel into the oven and cook for 40 minutes
  • Take out and rest for several minutes and serve

As always 

Many thanks for reading 


Louise uses our Platinum with Vitamin E range to keep her peristomal skin healthy. Try a sample here.

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