All-in-one roast chicken & veg

All-in-one roast chicken & veg

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
28th Nov, 2015
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
16th Mar, 2015
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!
5th Aug, 2014
Very easy and tasty. I agree that the chicken looked 'anaemic' - but it was nice and moist.
16th Jun, 2014
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.
17th Nov, 2013
Very easy to make, just chop the vegetables and put them in the oven. Doesn't require much effort.
18th Oct, 2013
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
8th Feb, 2013
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
27th Jan, 2013
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.
17th Oct, 2012
Easy to do, simple ingredients and tasty results - very happy with this meal during a busy week.
manyfaced's picture
5th Apr, 2012
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!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.