Easy roast chicken dinner
New potatoes, raw
5 clove(s), unpeeled
2 medium, large, cut into small chunks
1 medium, large, cut into wedges
3 teaspoons, roughly chopped
3 sprig(s), leaves picked and roughly chopped, plus extra sprigs to serve
Dried Mixed Herbs
Chicken breast, skinless, raw
400 g, tenderstem
4 medium, peeled and quartered
Peas, fresh or frozen
400 g, frozen
Chicken stock cube(s)
½ cube(s), to make 300ml hot stock
4 pinch, to serve
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the potatoes, garlic, carrots, onion and fresh herbs in a roasting tin, then add the oil and toss to coat. Season to taste and roast for 20 minutes.
- Sprinkle the dried mixed herbs over the chicken breasts. Nestle the chicken among the vegetables and add the broccoli. Cook the mixture for another 20 minutes, stirring the vegetables once.
- Meanwhile, put the shallots and peas in a small pan with the chicken stock and simmer over a medium heat for 7 minutes. Serve the peas with the chicken and vegetables, spooning over any extra liquid from the peas and sprinkling over the black pepper before serving.