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All-in-one roast chicken & veg

Fancy the flavour of a roast, but not the fat? Try this simple, healthy one-pan recipe

  • Prep: 10 mins
    Cook: 50 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 300
  • Carbohydrates 27
  • Saturated Fat 1
  • Sugar 10
  • Protein 34
  • Fat 7
  • Fibre 5
  • Salt 0.32

Nutrition per serving

  • Calories 300
  • Carbohydrates 27
  • Saturated Fat 1
  • Sugar 10
  • Protein 34
  • Fat 7
  • Fibre 5
  • Salt 0.32

Ingredients

  • 8 baby new potatoes, halved
  • 2 tsp olive oil
  • 2 carrots, sliced
  • 1 courgette, sliced
  • 1 leek, sliced
  • 1 tsp each chopped thyme and rosemary, plus a sprig or two
  • 2 small skinless chicken breasts
  • 150ml low-sodium chicken stock

Method

  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.

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