Prep Time:10 mins
Understanding food allergies and intolerances
One pot roast chicken and vegetables
Cooking Time:60 mins
Serves:1 Adult
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!
About this recipe
A great winter warmer that's both tasty and nutritious!
Ingredients
- 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.
What you will need
- Baking tray
- Chopping board
- Chopping knife
- Cutlery
- Measuring jug(for liquids)
- Vegetable peeler
Serving suggestions
For a change why not try other root vegetables in this recipe like turnip!
"This recipe is suitable for freezing!"
