Easy one-tray roast chicken and vegetables

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Ingredients

These one-tray meals are a great idea.  Not only do they deliver a tasty, easy dish, they also save on the washing up.  If the new potatoes are small, leave them whole.

  • 500g new potatoes, cut into wedges
  • 300g baby carrots, scrubbed
  • 2 large courgettes, diagonally sliced
  • 2 red onions, cut into wedges
  • 2 yellow peppers, seeded and cut into chunks
  • 6 firm, plum tomatoes, halved
  • Salt and pepper to season
  • 4 RSPCA Assured skinless, boneless chicken breast fillets
  • 6 tbsp olive oil
  • 2 tbsp green pesto

Preparation time: 20 minutes

Cooking time: 60 minutes

Serves: 4 people

Method
  • Preheat the oven to 200°C/fan 160°C/gas 6.  
  • Spread the potatoes, carrots, courgette, onion, pepper and tomatoes in a shallow roasting tin and season.
  • Slash the flesh of each chicken breast three to four times using a sharp knife, then lay the chicken on top of the vegetables.
  • Mix the olive oil and pesto together until well-blended and spoon evenly over the chicken. Cover the tin with foil and cook for 50 minutes.
  • Remove the foil from the tin and cook for a further 10 minutes or until the vegetables are cooked and tender and the chicken is cooked through (the juices should run clear when pierced with a skewer). 
  • Serve straight from the tin to save on washing up.

For a vegetarian alternative

  • Replace the chicken breast with a butternut squash, seeds removed and cut into wedges.
  • Nestle the squash wedges in among the vegetables and cook as above.

Eat Less, Eat Better

If you're trying to cut down on the amount of meat, fish, eggs and dairy in your diet, you might like to download our Eat Less, Eat Better food planner. It's completely free and contains 14 higher welfare recipes.  

Here are some other RSPCA Assured recipes to keep you inspired in the kitchen

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