Photo of One tray roast chicken by WW

One tray roast chicken

Points® value
Total Time
50 min
20 min
30 min
Great for a midweek meal; packed with ZeroPoint foods, and easy on the washing up!


New potatoes, raw

600 g, Halved


1 medium, juice and zest of 1

Thyme, Fresh

15 g, approx, 2 tablespoons, chopped or rosemary


2 clove(s), crushed

Chicken breast, skinless, raw

4 medium


1 medium, use 4, trim, rinse and cut each into 3 chunks

Peppers, all types

1 medium, 1 red and 1 yellow, deseeded and chopped roughly

Calorie controlled cooking spray

10 spray(s)

Cherry Tomatoes

200 g, (7oz)

Black pepper

½ teaspoon(s)


  1. Preheat the oven to gas mark 6/200°C/180°C. Boil the potatoes in boiling water for 10 minutes, until just tender.
  2. Meanwhile, mix the lemon zest with the herbs and crushed garlic. Lightly slash the chicken quarters using a sharp knife and rub mixture all over and into the chicken.
  3. Drain the potatoes well and tip them into a large roasting tin. Add the leeks and peppers and spray the vegetables with low fat cooking spray. Arrange the chicken joints on top, drizzle the lemon juice over and season lightly with black pepper.
  4. Roast for 10 minutes, stir everything around, then return the tin to the oven for a further 10 minutes. Add the cherry tomatoes and stir again so that everything browns evenly, and then roast for a final 10 minutes. Check that the chicken is cooked through by piercing the thickest part of the joints with a sharp knife: the juices should run clear.It’s much easier to skin chicken joints if you grasp the skin with kitchen paper. This gives you a better grip, enabling you to easily pull the skin away from the flesh.