This quick roast chicken is a speedy Sunday time-saver – and perfect for when you fancy a midweek roast! Even better, you can throw everything into one roasting tin, saving time on the washing-up, too!
- SYN FREE
- 30 minutes
- Serves 2
Ingredients
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2 large fresh thyme sprigs
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2 skinless and boneless chicken breasts
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4 bacon medallions, visible fat removed
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2 Slimming World Free Food Pork Sausages (available from Iceland stores), thawed slightly and halved
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200g Chantenay carrots, halved or quartered lengthways if large (baby carrots or carrot batons work well too)
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Low-calorie cooking spray
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560g can new potatoes, drained, halved if large
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150g broccoli florets, halved if large
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125g frozen peas
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1 chicken stock pot
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Chopped fresh parsley, to serve
Instructions
- Preheat your oven to 220°C/fan 200°C/gas 7 and put the thyme sprigs in a non-stick roasting tin.
- Make a few deep cuts in each chicken breast, taking care not to cut all the way through (this will help them cook faster), and place on top of the thyme. Wrap a bacon medallion around each sausage piece and add these to the tin too, along with the carrots. Spray with low-calorie cooking spray and roast for 5 minutes.
- Add the potatoes and broccoli to the tin, taking care not to crowd the chicken and sausages, and roast for another 10 minutes.
- Meanwhile, put the peas in a heatproof bowl, cover with boiling water and leave to stand for 5 minutes. Drain well, scatter around the roasting tin and return to the oven for another 10 minutes or until everything is cooked through.
- Put the stock pot and 200ml boiling water in a heatproof jug and whisk to make a quick gravy.
- Discard the thyme and pour the gravy over everything. Scatter over the parsley and serve hot.
