Easy roast chicken dinner
1
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
This speedy version of a traditional roast dinner includes lots of delicious veg, and makes an ideal mid-week winter meal.
Ingredients
New potatoes, raw
800 g
Garlic
5 clove(s), unpeeled
Carrots, raw
2 medium, large, cut into small chunks
Red onion
1 medium, large, cut into wedges
Rosemary, Fresh
3 teaspoon(s), roughly chopped
Thyme, Fresh
3 sprig(s), leaves picked and roughly chopped, plus extra sprigs to serve
Olive Oil
1 tablespoon(s)
Dried Mixed Herbs
1 teaspoon(s)
Chicken breast, skinless, raw
4 medium
Broccoli, raw
400 g, tenderstem
Shallots
4 medium, peeled and quartered
Peas, fresh or frozen
400 g, frozen
Chicken stock cube(s)
½ cube(s), to make 300ml hot stock
Black pepper
4 pinch, to serve
Instructions
1
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.
2
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.
3
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.
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