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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