Roast chicken & vegetables
1
Points®
Total time: 1 hr 10 min • Prep: 10 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
A filling family meal that is very easy to prepare. The hardest part will be waiting for it to cook!
Ingredients
Calorie controlled cooking spray
4 spray(s)
Olive Oil
1 tablespoon(s)
Chicken leg (drumstick & thigh), skinless, meat only, raw
800 g, (4 x 200g)
Potatoes, Raw
400 g, baby, halved
Butternut Squash
320 g, peeled and cut into chunks
Courgette
2 medium, cut into 3cm lengths
Cherry Tomatoes
250 g
Rosemary, Dried
2 teaspoon(s), level, or 1 tbsp fresh leaves
Instructions
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.
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