Midweek Chicken Roast

Points per serving: 8

Points per recipe: 31

Serves: 4

Time: 50 minutes

Ingredients

• 400 g (14 oz) Charlotte or small new potatoes, scrubbed and halved

• 500 g (1 lb 2 oz) Chantenay or small carrots, halved lengthways

• 2 parsnips, quartered

• ½ swede or celeriac, cut into 2 cm (¾ inch) chunks

• 2 teaspoons vegetable oil

• 4 x 165 g (5¾ oz) skinless, boneless chicken breasts

• 4 sprigs fresh thyme, plus extra to garnish

• 1 courgette, cut into chunks

• 4 small bunches of cherry tomatoes on the vine

• salt and freshly ground black pepper

Instructions

1. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C.

2. Put the potatoes into a large roasting tin with the carrots, parsnips, and swede or celeriac. Add the oil and toss to coat. Roast for 10 minutes.

3. Meanwhile, cut a pocket in the side of each chicken breast and tuck a sprig of thyme into each one.

4. Add the courgette chunks to the roasting tin, stirring them in. Arrange the chicken breasts on top. Season and roast for a further 30–35 minutes, adding the cherry tomato bunches for the final 5 minutes. Serve garnished with extra thyme.

Variation

Use 8 x 80 g (3 oz) chicken thighs instead of breasts, making sure you use skinless, boneless ones. Points per serving will be 10.

Points to spare?

+1 per portion by making 300 ml (10 fl oz) gravy, using 4 heaped teaspoons of instant gravy granules for chicken, and sharing between the plates.