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Cheat’s roast chicken

Cheat’s roast chicken

2
Points®
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Easy
Fast enough for a midweek family meal. You know you’re onto a winner when you can serve up a succulent roast dinner in under an hour.

Ingredients

Baby potatoes

800 g, (chat variety), halved

Garlic

5 clove(s), unpeeled

Carrot(s)

2 large, cut into small chunks

Red onion

1 large, cut into wedges

Fresh rosemary

1 tbs, coarsely chopped

Fresh thyme

3 sprig(s), plus extra to serve

Olive oil

1 tbs

Skinless chicken breast

500 g, (4 x 125g breasts)

Dried herbs

1 tsp, mixed variety

Broccolini

400 g, trimmed

Chicken stock

300 ml

Eschalot(s)

4 whole, quartered

Frozen green peas

2 cup(s), (290g)

Instructions

  1. Preheat oven to 200°C. Place potatoes, garlic, carrots, onion, fresh herbs and oil in a large baking dish. Season with salt and pepper and toss to combine. Bake for 20 minutes.
  2. Meanwhile, season chicken with dried herbs and salt and pepper.
  3. Remove baking dish from oven. Turn vegetables, add broccolini to dish and place chicken on top. Bake for a further 20 minutes or until chicken is cooked and vegetables are tender.
  4. Meanwhile, bring stock to the boil in a small saucepan over medium–high heat. Add eschalots and peas, reduce heat and simmer for 5–7 minutes, until peas are tender. Serve peas and eschalots with chicken and vegetables, spooning over any extra liquid from peas.

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