Eat Well For Less One-pan Roasted Chicken Dinner
Make your roast easier and quicker than ever before with this budget-friendly one-pan recipe from the BBC series, Eat Well For Less.
Sometimes all you want is a roast chicken with all the trimmings, but you don’t have the time or inclination to make it. Here’s a speedy one-tray version that will give you everything you want, in under 45 minutes.
|potatoes, peeled and cut into small chunks, about 3–4cm
|parsnips, peeled and cut into small batons, about 5 x 2cm
|boneless chicken breasts (skin on)
|reduced-salt chicken stock cube
|broccoli, cut into florets
|cauliflower, cut into florets
|chicken gravy granules
|sea salt and freshly ground black pepper, to taste
Preheat the oven to 200°C/180°C fan/Gas 6.
Put the potatoes and parsnips into a large roasting tray, drizzle with 1 teaspoon of the vegetable oil and season with salt and black pepper.
Take a piece of foil about 40cm square and place the chicken breasts, skin-side up, into the centre of it, then pull the foil up around the chicken to create a mini tray.
Crumble the stock cube over the chicken, pressing it into the flesh, then pour 200ml of cold water into the bottom of the foil, taking care not to pour it over the chicken and wash off all the stock cube. Scrunch the foil up over the chicken to create a sealed parcel and place on the roasting tray (pushing the veg aside a little to make room for the parcel).
Roast in the oven for 15 minutes, then remove from the oven, add the broccoli and cauliflower florets to the tray (on top of the other veg), drizzle with the remaining oil and toss all the veg together. Carefully open up the top of the foil parcel to allow the chicken to colour.
Return to the oven and roast for another 15 minutes until the chicken is cooked through and the vegetables are tender.
Remove from the oven, put the gravy granules into a heatproof jug, then carefully pour in the hot juices from the chicken parcel and whisk well until smooth and dissolved. 8 Transfer the roasted chicken breasts to serving plates and serve with the roasted veg alongside and the gravy poured over.