Speedy roast chicken and vegetables



Serves: 4
Time to make: 45 mins, prep 15 mins, cook 30 mins
Total cost: $11.72 / $2.93 per serve

  • 500g chicken breast fillets
  • 1 1/2 teaspoons roast chicken seasoning
  • 500g potato wedges (we used McCains ‘Healthy Choice’ 97% fat-free wedges)
  • 3 large carrots, peeled, cut into approx 6cm lengths, quartered lengthwise
  • 1 cup reduced-salt chicken stock
  • 2 teaspoons cornflour
  • large green salad, to serve


Step 1 Preheat oven to 210°C. Spray a frying pan with oil and brown chicken over medium-high heat, 3–4 minutes each side. Remove from pan and sprinkle both sides with seasoning.

Step 2 Place chicken, potatoes and carrots on a lined baking tray. Spray carrots with oil. Bake for 20 minutes, until vegies are crispy.

Step 3 Meanwhile, combine stock and cornflour in a small saucepan and cook over medium heat, stirring, until gravy thickens.

Step 4 Slice chicken and serve with vegetables, gravy and salad.


Use Moroccan seasoning instead of roast chicken seasoning and sprinkle it on the roasted vegies, too. Garnish with coriander.

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