Half-hour roast chicken dinner
This quick roast chicken is a speedy Sunday time-saver – and perfect for when you fancy a midweek roast! Even better, you can throw everything into one roasting tin, saving time on the washing-up, too!
INGREDIENTS
- 2 large fresh thyme sprigs
- 2 skinless and boneless chicken breasts
- 4 bacon medallions visible fat removed
- 2 Slimming World Free Food Pork Sausages available from Iceland stores, thawed slightly and halved
- 200 g Chantenay carrots halved or quartered lengthways if large (baby carrots or carrot batons work well too)
- Low-calorie cooking spray
- 560 g can new potatoes drained, halved if large
- 150 g broccoli florets halved if large
- 125 g frozen peas
- 1 chicken stock pot
- Chopped fresh parsley to serve
INSTRUCTIONS
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Preheat your oven to 220°C/fan 200°C/gas 7 and put the thyme sprigs in a non-stick roasting tin.
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Make a few deep cuts in each chicken breast, taking care not to cut all the way through (this will help them cook faster), and place on top of the thyme. Wrap a bacon medallion around each sausage piece and add these to the tin too, along with the carrots. Spray with low-calorie cooking spray and roast for 5 minutes.
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Add the potatoes and broccoli to the tin, taking care not to crowd the chicken and sausages, and roast for another 10 minutes.
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Meanwhile, put the peas in a heatproof bowl, cover with boiling water and leave to stand for 5 minutes. Drain well, scatter around the roasting tin and return to the oven for another 10 minutes or until everything is cooked through.
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Put the stock pot and 200ml boiling water in a heatproof jug and whisk to make a quick gravy.
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Discard the thyme and pour the gravy over everything. Scatter over the parsley and serve hot.
