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Weeknight roast chicken

Serves:

2

Cook Time:

40

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Notes

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Ingredients

  • light olive oil

  • 2 skin-on chicken breasts

  • 400g new potatoes, halved

  • 3 carrots, cut into rounds

  • 2 small onions, cut into wedges

  • 200g broccoli florets

  • 5 sprigs thyme

  • 2 bay leaves

  • 300ml chicken stock

  • 1 tbsp. plain flour

Method

  1. Preheat the oven to 180°C fan/200°C/gas mark 6.

  2. Drizzle some oil over the chicken skin and season generously.

  3. Place the potatoes, carrots, onions and broccoli in a small roasting tin with the thyme and bay leaves. Drizzle over a little more oil, season well and toss.

  4. Place the chicken breasts on top of the veg and roast for 30 minutes.

  5. Remove the chicken breasts, potatoes and broccoli from the roasting tin and set aside. Place the tin on the hob over a high heat and add the chicken stock. Bring to the boil and simmer for a few minutes. Slowly add the plain flour, sritting to remove any lumps. Once the gravy has thickened, take the tin off the heat.

  6. Slice the chicken breasts at an angle and serve on top of the veg with the gravy.

Nutrition

kcal

514

fat

15.7

sat fat

3.3

carbs

57.8

sugars

11.9

fibre

11.6

protein

37.8

salt

0.7

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