Speedy roasted chicken and vegetablesReviewed by our expert panel
(at time of publication)
- 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
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.
Nutrition Info (per serve)
Total fat 9g
–Saturated fat 2g
Dietary fibre 8g
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