Speedy roasted chicken and vegetables

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: Ian Wallace

Save to favs/meal planning

See favs

Serves: 4

Time to make: 30 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

spray oil

500g chicken breast fillets

1 ½ teaspoons roast chicken seasoning

500g potato wedges

3 large carrots, peeled, cut in 6cm lengths, quartered lengthwise

1 cup salt-reduced chicken stock

2 teaspoons cornflourcornstarchX

Instructions

Stay Awake

1 Preheat oven to 210°C. Spray a frying pan with oil and brown chicken over a medium-high heat for 3-4 minutes on each side. Remove from pan and sprinkle both sides with seasoning.

2 Place chicken, potatoes and carrots in a lined baking dish. Spray carrots with oil. Bake for 20 minutes until vegetables are crispy.

3 To make gravy, combine stock and cornflour in a small saucepan and cook over a medium heat, stirring, until thick. Add any pan juices from chicken dish.

4 Slice chicken and serve with vegetables and gravy.

Serving suggestion

Salad

Nutrition Info (per serve)

Calories 356 cal

Kilojoules 1490 kJ

Protein 33 g

Total fat 9 g

Saturated fat 2 g

Carbohydrates 35 g

Sugar 4 g

Dietary fibre 8 g

Sodium 630 mg

Calcium 60 mg

Iron 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.

Save to favs/meal planning

See favs PRINT