- 0:10 Prep
- 0:40 Cook
- 4 Servings
- Capable cooks
Just a few ingredients are all it takes to get this wholesome family meal to the dinner table.
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
- 1/3 cup flat-leaf parsley leaves, chopped
Method
- Step 1Place potatoes in a large saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium. Partially cover and cook for 10 minutes or until just tender. Drain.
- Step 2Preheat oven to 180°C. Lightly spray 2 oven trays with oil. Place chicken on 1 tray and potatoes, carrots and zucchini on the other. Spray chicken and vegetables lightly with oil. Season with salt and pepper. Place in oven, with vegetables on shelf below chicken. Roast for 30 to 40 minutes or until chicken is golden and cooked through.
- Step 3Remove chicken from oven and stand for 5 minutes. Meanwhile, increase oven to 220°C and roast vegetables for a further 5 minutes or until golden and tender.
- Step 4Sprinkle vegetables with parsley and salt. Serve with roast chicken.
- Low carb
- Low sodium
- Lower gi
Nutrition
2031 kj
Energy
25.2g
Fat Total
7.7g
Saturated Fat
5.1g
Fibre
36.1g
Protein
175mg
Cholesterol
179mg
Sodium
25.9g
Carbs (total)
All nutrition values are per serve
- Author: Nadia French
- Image credit: Louise Lister
- Publication: Super Food Ideas
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