Chicken & root veg roast
Make the most of autumn vegetables in this easy one-dish main course - perfect for a satisfying Sunday dinner.
Sweet potato(es), raw
1 medium, peeled and cut into chunks
2 medium, sliced
4 medium, halved lengthways
300 g, peeled and cut into chunks
1 medium, deseeded and cut into chunks
½ teaspoon(s), level, (optional)
Chicken breast, skinless, raw
4 medium, boneless
Streaky Bacon, raw
4 rasher(s), medium
4 teaspoon(s), level, (sprigs) fresh or fresh rosemary sprigs
1 pinch, and black pepper, freshly ground
- Preheat the oven to 200°C, 180°C, gas mark 6. Spoon the olive oil into a roasting pan and add all the vegetables and cumin seeds (if using), tossing them to coat.
- 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.