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Photo of Quick roast chicken dinner by WW

Quick roast chicken dinner

2 - 4
PersonalPoints™ per serving
Total Time
40 min
15 min
25 min
Roasting the chicken on top of the veggies in the same pan allows the aromas of fennel to infuse into the chicken making for a delicious and super quick mid-week dinner.


Baby carrot

12 individual, (1 bunch)


350 g, cut into florets

Fennel bulb(s)

1 small, thinly sliced

Skinless chicken breast

540 g, (buy 2 x 300g fillets), fat trimmed

Green beans

200 g

WW Gravy, Brown Onion

1 tbs, (1 x 20g packet)

Oil spray

1 x 3 second spray(s)

Olive oil

1 tbs


  1. Preheat oven to 190°C or 170°C fan-forced. Place carrots, broccoli and fennel in a large baking dish. Drizzle with 2 teaspoons oil and toss to coat. Pour ¾ cup (185ml) water over vegetables. Bake for 25 minutes or until tender.
  2. Meanwhile, cut each chicken breast horizontally into 2 thin fillets. Heat remaining oil in a large non-stick frying pan over medium-high heat. Cook chicken, in batches, for 1 minute each side or until browned. Place chicken over vegetables for last 15 minutes of baking.
  3. Boil, steam or microwave beans until tender. Prepare gravy following packet instructions. Thickly slice chicken and serve with roast vegetables, beans and gravy.


SERVING SUGGESTION: Wholegrain bread. TIP: Baby carrots don’t need to be peeled, just scrub them under running water. If they are a little large, cut them into quarters before baking.