By SW Sarah
Easy one-tray roast chicken and vegetables
8 steps
Prep:20minCook:1h
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.
Updated at: Thu, 17 Aug 2023 12:06:00 GMT
Nutrition balance score
Great
Glycemic Index
60
Moderate
Glycemic Load
25
High
Nutrition per serving
Calories531.8 kcal (27%)
Total Fat27.7 g (40%)
Carbs41.4 g (16%)
Sugars11 g (12%)
Protein30.1 g (60%)
Sodium367.5 mg (18%)
Fiber6.7 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
500gnew potatoes
cut into wedges
300gbaby carrots
scrubbed
2courgettes
large, diagonally sliced or zucchini
2red onions
cut into wedges
2yellow bell peppers
seeded and cut into chunks
6plum tomatoes
firm, halved
salt
to season
pepper
to season
4skinless boneless chicken breast fillets
higher-welfare
6 Tbspolive oil
2 Tbspgreen pesto
Instructions
Step 1
Preheat the oven to 200°C/fan 160°C/gas 6.
OvenPreheat
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.
For a vegetarian alternative
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.
View on rspcaassured.org.uk
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!