Chicken and Potato Roast Dinner
Roasted chicken served with roasted potato and vegetables alongside gravy.
Benefits
High quality source of protein, containing all nine essential amino acids to aid in muscle growth and repair to help the body recover after exercise
Rich in vitamins A, C, and K which play a crucial role in eye, bone, and immune health.
Ingredients

Instructions
Step 1/4
Prepare the Chicken and Vegetables
- 150g Chicken Breat
- 2 tsp Olive Oil
- 2 Garlic Clove
- 2 tsp Fresh Rosemary
- 2 tsp Fresh Thyme
- 150g Baby Potatoes
- 2 Carrots
Preheat your oven to 375°F (190°C). Rub the chicken breast with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Toss halved baby potatoes and chopped carrots with other half of the same seasonings. Place the chicken in a roasting pan and arrange the potatoes and carrots around it.
Step 2/4
Roast the Chicken and Vegetables
Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the potatoes and carrots are tender and golden brown.
Step 3/4
Prepare the Broccoli and Gravy
- 100g Broccoli Florets
- 1 tsp Olive Oil
- 1 tsp AP Flour
- 100mL Chicken Broth
While the chicken and other vegetables are roasting, steam broccoli florets for about 5-7 minutes, or until tender but still crisp. Once the chicken and vegetables are done, remove the chicken from the pan and let it rest for 5 minutes. Place a pan over medium heat. Add same ratio of oil to flour and cook, stirring, for one minute. Gradually add 100ml chicken broth, stirring constantly until the gravy thickens. Season with salt and pepper to taste.
Step 4/4
Assemble the Dish
Slice the rested chicken breast. Plate the chicken slices with the roasted potatoes, carrots, and steamed broccoli. Drizzle with the gravy.

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