All-in-one roast chicken & veg
- Good Food team
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Serves 2
Easy
Prep: 10 mins
Cook: 50 mins
A star rating of 4.3 out of 5.22 ratingsRate
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Fancy the flavour of a roast, but not the fat? Try this simple, healthy one-pan recipe
Freezable
Healthy
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Roasted pepper sauce for pasta or chicken
A star rating of 4.6 out of 5.94 ratings
Ingredients
Nutrition
Units:
MetricUS
-
8 baby new potatoes
halved
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2 tsp olive oil
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2 carrots
sliced
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1 courgette
sliced
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1 leek
sliced
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1 tsp each chopped thyme
and rosemary, plus a sprig or two
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2 small skinless chicken breasts
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150ml low-sodium chicken stock
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Nutrition: per serving
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kcal300
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fat7g
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saturates1g
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carbs27g
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sugars10g
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fibre5g
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protein34g
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salt0.32g
low
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Method
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step 1
Heat oven to 200C/180C fan/gas 6. In a small roasting tray toss the potatoes with the oil, carrots, courgette, leek, herbs and seasoning. Roast for 30 mins until starting to brown. Remove from the oven and give the veg a stir, nestle in the chicken, then return to the oven for 15 mins. Pour over the stock, then cook for 5 mins more or until the chicken and veg are cooked through.
Recipe from Good Food magazine, January 2011
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A star rating of 4.3 out of 5.22 ratings
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