One pot roast chicken and vegetables
A simple roast!
This is a perfect Sunday Dinner recipe that the whole family can enjoy! This recipe is made in 'one pot', that means less washing up for you to do!
Ingredients - Serves 1 Adult
- 1 medium onion, peeled and cut into large chunks
- 1 medium carrot, peeled and sliced
- 1 medium parsnip, peeled and sliced
- 3 medium potatoes (60g / 2oz. per potato), unpeeled
- 1½ tablespoons of olive oil
- 1 large skinless chicken breast (150g / 5½oz.)
- 1 teaspoon of honey
- 1 teaspoons of dried thyme
- 1 teaspoon of dried rosemary
- ¼ chicken stock cube, dissolved in 50ml / 1½fl oz. of boiling water
- Black pepper, to taste
Method
- Heat oven to 200°C / Fan 180°C /Gas mark 6.
- In a small roasting tray toss all vegetables and potatoes in oil, season and roast for 30 minutes until starting to brown.
- Remove from the oven and give the vegetables a stir, nestle in the chicken, drizzle with the honey and herbs and return to the oven for 20 minutes.
- Pour over the stock, then cook for 5 minutes more or until the chicken, potatoes and vegetables are cooked through.
- Season with black pepper and serve.
Serving Suggestions
For a change why not try other root vegetables in this recipe like turnip!
This recipe is suitanle for freezing!
About this Recipe
A great winter warmer that's both tasty and nutritious!
All our recipes are nutritionally analysed by our team of experts.
of an adult's reference intake
| Nutrition Information |
| Typical Values | Per 100g | Per Portion (666g) |
| Energy | 384Kj | 2555Kj |
| 91Kcal | 608Kcal |
| Fat | 3.1g | 20.7g |
| (of which saturates) | 0.5g | 3.1g |
| Carbohydrate | 8.5g | 56.6g |
| (of which sugars) | 3.2g | 21.6g |
| Fibre | 1.7g | 11.1g |
| Protein | 6.5g | 43.4g |
| Salt | 0.2g | 1.1g |
Disclaimer.
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