All-in-one roast chicken & veg

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• scrummy

  15 December 2010

  scrummy commented on this recipe

  How unappetising does that chicken look! eww

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• JOOLES

  15 December 2010

  JOOLES rated and commented on this recipe

  

  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.

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• nettle

  17 January 2011

  nettle rated and commented on this recipe

  

  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.

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• lesley

  22 January 2011

  lesley rated and commented on this recipe

  

  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.

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• splodgemeister

  03 April 2011

  splodgemeister rated and commented on this recipe

  

  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.

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• Belkey

  13 June 2011

  Belkey rated and commented on this recipe

  

  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.

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• Clarabelle

  22 August 2011

  Clarabelle rated this recipe

  

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• Jeffers

  26 September 2011

  Jeffers rated and commented on this recipe

  

  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!

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• jj37795

  01 March 2012

  jj37795 rated and commented on this recipe

  

  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.

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• manyfaced

  05 April 2012

  manyfaced rated and commented on this recipe

  

  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!

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• Jodie Rees

  17 October 2012

  Jodie Rees rated and commented on this recipe

  

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

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• NellE

  27 January 2013

  NellE rated and commented on this recipe

  

  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.

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• foodie

  08 February 2013

  foodie rated and commented on this recipe

  

  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

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Ingredients

• 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

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 50 mins

Low-fat, Super healthy

Ingredients

• 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

PER SERVING

300 kcalories, protein 34g, carbohydrate 27g, fat 7 g, saturated fat 1g, fibre 5g, sugar 10g, salt 0.32 g

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