All-in-one roast chicken & veg

BBC Easy Cook Magazine - - WEEKEND HEALTH BOOST -

Serves 2 Prep 10 mins Cook 50 mins £ 3.40 per serv­ing 300 kcals, 7g fat, 1g sat. fat, 10g sugar 8 baby new pota­toes, halved 2 tsp olive oil 2 car­rots, sliced 1 cour­gette, sliced 1 leek, sliced 1 tsp each chopped thyme and rose­mary,

plus a sprig or two 2 small skin­less chicken breasts 150ml low-sodium chicken stock

1 Heat oven to 200C/180C fan/gas 6. In a roast­ing tray toss the pota­toes with the oil, car­rots, cour­gette, leek, herbs and sea­son­ing. Roast for 30 mins un­til start­ing to brown.

2 Re­move from the oven and give the veg a stir, nes­tle in the chicken, then re­turn to the oven for 15 mins. Pour over the stock, then cook for 5 mins more or un­til the chicken and veg are cooked through.

Din­ner for one? Pop a por­tion in the fridge for to­mor­row’s lunch

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