Roast chicken & vegetables
Calorie controlled cooking spray
Chicken leg, skinless, meat only, raw
800 g, (4 x 200g)
400 g, baby, halved
320 g, peeled and cut into chunks
2 medium, cut into 3cm lengths
2 teaspoon(s), level, or 1 tbsp fresh leaves
- Preheat oven to 200°C, fan 180°C, gas mark 6. Spray a large baking dish with cooking spray.
- 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.
- 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.