All-in-one roast chicken & veg

All-in-one roast chicken & veg

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(17 ratings)

Prep: 10 mins Cook: 50 mins


Serves 2
Fancy the flavour of a roast, but not the fat? Try this simple, healthy one-pan recipe

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal300
  • fat7g
  • saturates1g
  • carbs27g
  • sugars10g
  • fibre5g
  • protein34g
  • salt0.32g
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  • 8 baby new potatoes, halved
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 carrots, sliced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 courgette, sliced



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 1 leek, sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 1 tsp each chopped thyme and rosemary, plus a sprig or two


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 small skinless chicken breasts
  • 150ml low-sodium chicken stock


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

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Comments (18)

scarlet99's picture

Apart from the chicken taking a little longer to cook and having to cut the potatoes up a little more so they cook in the same time as the leeks/courgettes, this is an incredibly straightforward, tasty and satisfying meal. Excellent.

beth-24-5's picture

This is a lovely recipe but for me the timings were off. I don't know if my new potatoes were bigger than the ones in the recipe but even after 55 minutes cooking, some were still solid in the middle. If I were cooking this again I would parboil the potatoes, or cut them into much smaller pieces. I also found the courgettes and leeks cooked much quicker than the other ingredients, so I would probably cook the potatoes and carrot together for an extra 15mins or so and then add the softer vegetables. My chicken also took much longer than 20 minutes, so I ended up pan-frying it!

Apart from that it's a fantastic, easy recipe. Lovely flavours!

cshobbs's picture

Very easy and tasty. I agree that the chicken looked 'anaemic' - but it was nice and moist.

lawoo's picture

Quick, easy and tasty. Looks great when you bring it out to the table. I rubbed a little oil onto the top of my chicken breasts which prevented the anaemic look and also marinaded them for a couple of hours before hand with honey and garlic.

ShesElectric145's picture

Very easy to make, just chop the vegetables and put them in the oven. Doesn't require much effort.

hanny16's picture

Really simple and tasty. The chicken was very moist when cooked but a bit boring. Next time I will marinate it in some garlic for a few hours beforehand or add some cloves to the veg

jillbrain's picture

Butternut squash instead of courgette, (winter, better option) wrapped chicken in Parma ham and browned in pan, added a few gravy granules to stock to thicken it a bit, absolutely gorgeous

heleneagles's picture

Did this with slightly larger chicken pieces, which of course needed a bit more time. Stick the pieces in after 25 minutes and add another 5 minutes before adding the gravy and all is done at the same time. very tasty, and one of the easiest all in ones ever.

flirtinflight's picture

Easy to do, simple ingredients and tasty results - very happy with this meal during a busy week.

manyfaced's picture

I marinated the chicken breasts for 2 hours before cooking in the fridge (marinade: olive oil + lemon juice + wild honey + minced garlic + seasoning) and when added chicken to the vegetables I poured the remaining marinade over. I also added a shot of Triple Sec to the stock (had no white wine) and it turned out well. My husband and I loved it and it is no doubt one of the family favourites!

jj37795's picture

I make this with thighs as it's much more juicy, and rub the chicken in a tiny bit of oil + spice/herb mix (whatever I have to hand) and leave to marinate while i'm doing all the chopping and the veg is roasting. Thighs are a bit chunkier so I cook it all for a bit longer, much it's soooooo tasty, looks much more appetising than the picture here and is a very fuss-free midweek meal. I love how healthy it is too.

no1ginger's picture

Worked perfectly for me, although i did make my gravy seperatly. I also sliced my chicken onto the plate to make it look more palatable. Mind you, never gonna be as tasty as a proper sunday roast!

eleanormayo's picture

we enjoyed this, I seasoned my chicken well and roasted it for slightly longer than stated so it did not look as anemic as in the picture. I also omitted the carrot and used kohl rabi instead, which gave it an unusual (but good!) taste. And finally I added a healthy slosh of white wine to the stock.

splodgemeister's picture

I browned my chicken first in a frying pan which defeats the object of a one pan dish but definitely made it look better. I also left out the courgettes as we don't like them. Overall this was simple and very tasty. It made a nice change from a heavy, filling Sunday roast and the tiny amount of washing up was a bonus too! I will be making this again and again.

lesleyharrison's picture

I used butternut squash instead of courgettes and cooked my chicken in smaller pieces for the whole time and it was very yummy and so easy, and the purple potatoes I used looked fabulous.

nettle's picture

I've made this a few times as it is so easy to just chuck it all in the oven and it is low in calories but still warm and comforting.

I've used breasts with the skin on which have looked better and I've also wrapped the chicken in palma ham which overcomes all presentation problems.

jburton's picture

I must admit i agree with scrummy here. The chicken does look on the anemic side. I think i would use chicken thighs (prefer them anyway as they stay nice and juicy and dont dry out like breast can). I would use boneless chicken thighs with the skin left on, maybe brown them a little first and continue with recipe, but make sure the thighs are left in with the veg from the start. Otherwise apart from that small change i think this recipe would work well, and would be lovely and easy for a mid week meal or if you just want to take it a bit easier on the weekend.

traciekan's picture

How unappetising does that chicken look! eww

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