Simple one dish roast chicken and vegetables
A highly nutritious and warming dinner.
45 min, cook
Nutrition per portion
Preheat the oven to 200oC. Scatter all the chopped vegetables into a large roasting dish and drizzle with olive oil. Use your hands to mix all the vegetables with the olive oil, then sprinkle on the rosemary and thyme and place in the oven.
Score the chicken breasts a few times on each side approx 3mm deep. Fry the chicken breasts in a non-stick frying pan with the coconut oil for 10 minutes, turning every few minutes until brown and sealed. Add the chicken breasts to the vegetables and roast for 30 minutes until the vegetables begin to char slightly which will give them a subtle sweet taste.