Photo of Chicken & root veg roast by WW

Chicken & root veg roast

3 - 8
PersonalPoints™ per serving
Total Time
50 min
15 min
35 min
Make the most of autumn vegetables in this easy one-dish main course - perfect for a satisfying Sunday dinner.


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


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


1 pinch, and black pepper, freshly ground


  1. 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.
  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.