This recipe takes 15 minutes to prepare and 40-45 minutes to cook. It will make 2 servings.
Allergen information: Diabetic.
Cooking information: 200°C, 180°C fan, Gas 6
- 2 medium potatoes, scrubbed and cut into 2cm chunks
- 2 medium carrots, cut into 2cm chunks
- 1 medium parsnip, cut into 2cm chunks
- 1 medium red onion, cut into wedges
- 1 tablespoon rapeseed oil or olive oil
- 2 boneless chicken thighs, cut in half
- 1 red pepper, deseeded and cut into large slices
- Sprigs of fresh rosemary, or 1 tsp of dried salt and freshly ground black pepper
To make the Chicken with Rosemary Roasted Vegetables
- Mix the potatoes, carrots, parsnip,onion and garlic with the oil in a large roasting tin. Season with salt and pepper.
- Arrange the chicken pieces and pepper slices on top of the vegetables and add the sprigs of rosemary (or sprinkle over the dried rosemary).
- Roast in the oven for 40 - 45 minutes (200°c, 180°c fan or Gas Mark 6) or until the chicken is cooked through and the vegetables are tender.
- You can use any other seasonal root vegetables of your choice to this dish, such as butternut squash or sweet potato, or use thyme as an alternative to rosemary.
- You could also add a few whole unpeeled garlic cloves to the vegetables, then simply squeeze out the delicious soft roasted garlic at the end of cooking, or try adding wedges of lemon to the roasting tin after 30 minutes.
- This is a versatile dish and the chicken can easily be substituted for other meat, such as lamb chops or sausages.
- Remember to use a roasting tin which is large enough for the vegetables to sit in one layer – if it is too small, the veg will steam instead of roasting.
Nutrition: per serving
Kcal - 476; Fat - 12.5g; Saturates - 7g; Carbs - 66.8g; Sugars - 27.3g; Fibre - 17.6g; Protein - 17.6g; Salt - 0.36g