Name: Roast chicken and vegetables
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1
Ingredients: 700g Sebago potatoes, peeled, cut into 3cm pieces; olive oil cooking spray; 4 (340g each) chicken marylands; 2 carrots, peeled, cut into 3cm pieces; 3 zucchini, cut into 3cm pieces; 82.50 ml flat-leaf parsley leaves, chopped

Roast chicken and vegetables

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Prep Time:
10 minutes

Cook Time:
40 minutes

Total Time:
50 minutes

Create a simple, nutritious family dinner with minimal ingredients.

Ingredients:

700g Sebago potatoes, peeled, cut into 3cm pieces
olive oil cooking spray
4 (340g each) chicken marylands
2 carrots, peeled, cut into 3cm pieces
3 zucchini, cut into 3cm pieces
82.50 ml flat-leaf parsley leaves, chopped

Instructions:

In a large saucepan, cover the potatoes with cold water and bring to a boil over high heat. Reduce to medium heat, partially cover, and simmer for 10 minutes until potatoes are just tender. Drain and serve.
1. Preheat your oven to a toasty 180°C. 2. Lightly coat 2 oven trays with oil - one for the chicken and the other for the potatoes, carrots, and zucchini. 3. Arrange chicken on one tray and veggies on the other, giving them a light spray of oil. 4. Season everything with a sprinkle of salt and pepper. 5. Pop them in the oven, making sure the veggies are on the shelf below the chicken. 6. Roast for 30 to 40 minutes until the chicken is beautifully golden brown and cooked through.
Take the chicken out of the oven and let it rest for 5 minutes. While the chicken is resting, raise the oven temperature to 220°C and continue roasting the vegetables for an additional 5 minutes until they are golden and tender.
Garnish vegetables with fragrant parsley and a sprinkle of salt, then enjoy alongside succulent roast chicken.

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