Baked chicken and veggies
Batch cook some chicken, carrots, and pumpkin for this tasty reheat-and-eat dinner. You can also buy a BBQ chicken, and use the white meat in this meal. The skin on kent pumpkin is actually edible so make sure to roast yours until it's nice and browned in spots so it's the most flavourful and tender.
500 g, (unpeeled), cut into 4 wedges
2 tsp, leaves, plus sprigs to serve
Skinless chicken breast
600 g, (4 x 125g)
Whole grain mustard
1 medium, wedges, to serve
- Preheat oven to 200℃. Line a large roasting pan with baking paper. Place carrots, pumpkin and thyme leaves in prepared pan, drizzle with oil and toss well. Bake for 15 minutes. Remove pan from oven. Add chicken, nestling it amongst vegetables and making sure it’s sitting on hot pan. Season with salt and pepper. Bake for a further 20-25 minutes or until chicken is cooked through and vegetables are tender.
- Divide chicken and roast vegetables and among four plates. Spread mustard evenly over chicken breasts. Garnish with thyme sprigs and serve with lemon wedges.