All-in-one Roast Chicken & Veg
This delicious oven-baked chicken and vegetable dish is packed with flavor and wholesome ingredients. The potatoes, carrots, courgette, and leek are roasted to perfection with fragrant herbs, creating a comforting and satisfying meal. The tender chicken breasts absorb all the delicious flavors as they cook alongside the vegetables. Enjoy a hearty and nutritious dinner with this simple and tasty recipe.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
50M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 300 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 27 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 34 grams protein
- Sodium Content: 0.32 milligram of sodium
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