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Chicken and root veg roast

6
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Easy
Make the most of autumn vegetables in this easy one-dish main course - perfect for a satisfying Sunday dinner.

Ingredients

Olive Oil

2 teaspoons

Sweet potato(es), raw

1 medium, peeled and cut into chunks

Carrots, raw

2 medium, sliced

Parsnip(s), raw

4 medium, halved lengthways

Swede

300 g, peeled and cut into chunks

Red pepper(s)

1 medium, deseeded and cut into chunks

Cumin seeds

½ teaspoons, level, (optional)

Chicken breast, skinless, raw

4 medium, boneless

Streaky Bacon, raw

4 rasher(s), medium

Thyme, Dried

4 teaspoons, level, (sprigs) fresh or fresh rosemary sprigs

Salt

1 pinch, and black pepper, freshly ground

Instructions

  1. Preheat the oven to Gas Mark 6/200°C/400°F. Spoon the olive oil into a roasting pan and add all the vegetables and cumin seeds (if using), tossing them to coat.
  2. Wrap a bacon rasher around each chicken breast, tucking a thyme or rosemary sprig into each one. Lay the chicken breasts on top of the vegetables. Season. Roast for 30-35 minutes, or until the chicken is cooked and the vegetables are tender, turning the vegetables and chicken over after 20 minutes.

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