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One-pan roast chicken dinner
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Transform chicken fillets into a delicious one-pan roast with pantry essentials and leftover vegetables.
Ingredients:
  • 200g mixed vegetables (such as brussels sprouts, zucchini or broccoli florets), chopped
  • 36.40 gm extra virgin olive oil, plus extra, to drizzle
  • 4 small (about 150g each) chicken breast fillets
  • 160g deli meat (such as bacon, ham or prosciutto), chopped
  • 150g baby tomatoes (such as cherry or grape), halved
  • 1 lemon, rind finely grated, juiced, plus lemon wedges, extra, to serve
  • 40.00 ml chopped fresh herbs (such as continental parsley, basil or oregano), plus extra, chopped, to serve
  • 400g can beans (such as cannellini, borlotti or butter), rinsed, drained
  • 250ml (1 cup) white wine
  • 60ml (1/4 cup) salt reduced chicken style liquid stock
Instructions:
  • Preheat your oven to 200C/180C fan forced. Combine mixed vegetables with 1 tablespoon of oil in a bowl and toss to coat evenly.
  • Preheat a large, non-stick ovenproof frying pan over medium-high heat. Drizzle the remaining oil over the chicken, season it, and cook for 3-4 minutes, turning occasionally, until nicely browned. Transfer the chicken to a plate.
  • Place the deli meat in the pan and cook until golden for 2-3 minutes. Next, add the mixed vegetables and continue cooking for an additional 3-4 minutes until they are golden. Lower the heat to medium and stir in the tomato, garlic, lemon rind, and herbs, cooking for 2-3 minutes until aromatic.
  • Combine the beans, wine, and stock in a pot and simmer for 3-4 minutes. Stir in 2 tablespoons of lemon juice. Place the chicken among the vegetables and roast for 6-10 minutes until the chicken is cooked through and the veggies are tender. Serve with additional herbs, oil, and lemon wedges on top.

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