Roast Chicken with Roast Potatoes and Vegetables


For 1 Continued...
1 chicken breast 1 beef stock cube
4 medium potatoes 1 tspn gravy granules
75 gm leek pinch of salt
75 gm carrot freshly ground black pepper
75 gm parsnip pinch of mixed herbs
handfull of peas  



  1. When the oven is up to temperature carefully remove the baking tray, add the potatoes and baste in the hot oil.
  2. Return the tray to the oven and roast the potatoes for a total of 50 min, turning them at intervals.
  3. After 5 min from the start add the parsnips and baste in the oil.
  4. After a further 20 min add the chicken and start to boil the leeks.
  5. After a further 12 min turn the chicken over and add the carrot to the boiling leeks.
  6. After a further 10 min add the peas to the leeks and carrots.
  7. After a further 3 min (the 50 min time should now be up), place the chicken, potatoes and parsnips onto a plate and keep warm.
  8. Drain the vegetables, reserving the liquid, and keep warm with the chicken.
  9. Place the roasting tray onto the oven hob, adding some of the reserved liquid and bring to a simmer.
  10. Gradually stir in the crumbled stock cube, then and gravy granules and simmer till the gravy is to the required thickness.


  1. Arrange the chicken and veg on a plate and pour over the gravy.
The preparation stage
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Enlarge image

The finished meal

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