Roast Chicken Dinner

A traditional roast chicken dinner made with lean chicken breast, roasted potatoes and vegetables, with all the flavour of a classic Sunday roast.

🔎 Equipment

Fan oven, roasting tray, saucepan

🥘 Ingredients

• Chicken breast - 150 g
• Floury potatoes, peeled and cut into roast-sized chunks - 200 g
• Carrot, cut into batons - ½
• Frozen peas - 37.5 g
• Red onion, cut into wedges - ¼
• Olive oil - 1½ tsp
• Dried mixed herbs - ½ tsp
• Reduced-salt chicken gravy - 75 ml
• Freshly ground black pepper - To taste

👨‍🍳 Method

1. Preheat the oven to 200°C (180°C fan).
2. Place the potatoes into a saucepan of cold water. Bring to the boil and cook for 8 minutes, then drain well and allow them to steam dry for 2 minutes.
3. Place the potatoes into a roasting tray, drizzle with the olive oil and roast for 20 minutes.
4. While the potatoes are roasting, season the chicken with the dried mixed herbs and freshly ground black pepper.
5. Remove the roasting tray from the oven and add the chicken, carrots and red onion. Return to the oven and roast for a further 25–30 minutes, turning the potatoes halfway through, until the chicken is cooked through and the potatoes are crisp and golden.
6. During the last 5 minutes of cooking, boil the frozen peas until tender and heat the reduced-salt chicken gravy according to the packet instructions.
7. Serve the roast chicken with the potatoes, vegetables and gravy.

📊 Nutrition

🥗 Dietary Guide

Source