Mini roast chicken

Author: Niki Bezzant - Founding Editor

Photographer: Bruce Benson

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Serves: 1

Time to make: 40 mins

Ingredients

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1 skinless chicken breast
1 potato, sliced 1cm
½ red onion, sliced
2 tomatoes, sliced
1 tablespoon lemon juice
1 tablespoon grated zest of lemon
6 olives
2 cloves garlic
1 tablespoon olive oil

Instructions

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1 Preheat the oven to 200º°C. Put all the sliced veges and the olives, garlic, lemon zest and juice into a small baking dish. Pour over the olive oil and toss until the ingredients are well coated. Arrange the chicken breasts on top of the veges and season with salt and pepper.

2 Place the dish in the oven and cook for around 30 minutes, until the chicken is done and the vegetables are tender.

HFG tip

Serve with a side of whatever greens are in season – broccoli, asparagus, beans, courgettes, peas – they all work beautifully with this roast meal.

Nutrition Info (per serve)

Calories 411 cal

Kilojoules 1720 kJ

Protein 44 g

Total fat 14.9 g

Saturated fat 2.9 g

Carbohydrates 25 g

Sugar 6.3 g

Dietary fibre 4.9 g

Sodium 371 mg

Calcium N/S

Iron 2.2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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