Easy one-tray roast chicken and vegetables

These one-tray meals are a great idea. Not only do they deliver a tasty, easy dish, they also save on the washing up. If the new potatoes are small, leave them whole.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C/fan 160°C/gas 6.

Step 2

Spread the potatoes, carrots, courgette, onion, pepper and tomatoes in a shallow roasting tin and season.

Step 3

Slash the flesh of each chicken breast three to four times using a sharp knife, then lay the chicken on top of the vegetables.

Step 4

Mix the olive oil and pesto together until well-blended and spoon evenly over the chicken. Cover the tin with foil and cook for 50 minutes.

Step 5

Remove the foil from the tin and cook for a further 10 minutes or until the vegetables are cooked and tender and the chicken is cooked through (the juices should run clear when pierced with a skewer).

Step 6

Serve straight from the tin to save on washing up.

Step 7

Replace the chicken breast with a butternut squash, seeds removed and cut into wedges.

Step 8

Nestle the squash wedges in among the vegetables and cook as above.

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