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SW Sarah
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

Instructions

Step 1
Preheat the oven to 200°C/fan 160°C/gas 6.
OvenOvenPreheat
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.
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