Roasted chicken and veges with parsley salad
Time to make: 35 mins
( Hands-on time: 20 mins )
(at time of publication)
Nutrition Info.(per serve)
Total fat 12g
Saturated fat 3g
Dietary fibre 7g
1 Place baking tray in oven. Preheat oven to 220°C. Place a frying pan over a high heat. Spray chicken with oil and cook each side for 2 minutes until brown.
2 Meanwhile, cook potatoes in microwave for 5 minutes until tender. Cut in half.
3 Place chicken, potatoes and pumpkin on prepared hot baking tray. Lightly spray potatoes and pumpkin with oil and season with pepper. Rub Tuscan seasoning paste over chicken. Cook for 15-20 minutes or until chicken is cooked through, pumpkin is tender and potatoes are crispy.
4 To make parsley salad, combine parsley, oil, lemon juice and sultanas in a bowl. Season with pepper.
5 Serve chicken and roasted vegetables with beans and parsley salad.
Make it gluten free: Use gluten-free seasoning.
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