Skip to main contentSkip to footer
Sign up
Sign up
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Chicken & root veg roast by WW

Chicken & root veg roast

8
4
3
SmartPoints® value per serving
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 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.

You might like