Photo of Roast chicken & vegetables by WW

Roast chicken & vegetables

Points® value
Total Time
1 hr 10 min
10 min
1 hr
A filling family meal that is very easy to prepare. The hardest part will be waiting for it to cook!


Calorie controlled cooking spray

4 spray(s)

Olive Oil

1 tablespoon(s)

Chicken leg, skinless, meat only, raw

800 g, (4 x 200g)

Potatoes, Raw

400 g, baby, halved

Butternut Squash

320 g, peeled and cut into chunks


2 medium, cut into 3cm lengths

Cherry Tomatoes

250 g

Rosemary, Dried

2 teaspoon(s), level, or 1 tbsp fresh leaves


  1. Preheat oven to 200°C, fan 180°C, gas mark 6. Spray a large baking dish with cooking spray.
  2. Heat 2 tsp oil in a large nonstick frying pan. Cook the chicken over high heat for 3-4 minutes or until browned all over. Arrange the chicken and potatoes in the prepared dish. Bake for 30 minutes.
  3. Add the butternut squash, courgettes, tomatoes and rosemary to the dish. Drizzle with remaining oil. Season with salt and freshly ground black pepper. Bake for a further 30 minutes or until the chicken is cooked through and the vegetables are tender. Serve.