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Photo of Easy roast chicken dinner by WW

Easy roast chicken dinner

6
Points® value
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Moderate
This speedy version of a traditional roast dinner includes lots of delicious veg, and makes an ideal mid-week winter meal.

Ingredients

New potatoes, raw

800 g

Garlic

5 clove(s), unpeeled

Carrots, raw

2 medium, large, cut into small chunks

Red onion

1 medium, large, cut into wedges

Rosemary, Fresh

3 teaspoon(s), roughly chopped

Thyme, Fresh

3 sprig(s), leaves picked and roughly chopped, plus extra sprigs to serve

Olive Oil

1 tablespoon(s)

Dried Mixed Herbs

1 teaspoon(s)

Chicken breast, skinless, raw

4 medium

Broccoli, raw

400 g, tenderstem

Shallots

4 medium, peeled and quartered

Peas, fresh or frozen

400 g, frozen

Chicken stock cube(s)

½ cube(s), to make 300ml hot stock

Black pepper

4 pinch, to serve

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the potatoes, garlic, carrots, onion and fresh herbs in a roasting tin, then add the oil and toss to coat. Season to taste and roast for 20 minutes.
  2. Sprinkle the dried mixed herbs over the chicken breasts. Nestle the chicken among the vegetables and add the broccoli. Cook the mixture for another 20 minutes, stirring the vegetables once.
  3. Meanwhile, put the shallots and peas in a small pan with the chicken stock and simmer over a medium heat for 7 minutes. Serve the peas with the chicken and vegetables, spooning over any extra liquid from the peas and sprinkling over the black pepper before serving.

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