WW Ireland (Weight Watchers Reimagined): Weight Loss & Wellness Help

Easy roast chicken dinner

5
Prep: 15 Mins
Cook: 40 Mins
Serves: 4
Difficulty: Easy
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Ingredients

  • 800g New potatoes, raw
  • 5 clove(s) Garlic, unpeeled
  • 2 medium Carrots, raw, large, cut into small chunks
  • 1 medium Red onion(s), large, cut into wedges
  • 3 teaspoons Rosemary, Fresh, roughly chopped
  • 3 sprig(s) Thyme, Fresh, leaves picked and roughly chopped, plus extra sprigs to serve
  • 1 tablespoon Olive Oil
  • 1 teaspoons Dried Mixed Herbs
  • 4 medium Chicken breast, skinless, raw
  • 400g Broccoli, raw, tenderstem
  • 4 medium Shallots, peeled and quartered
  • 400g Peas, fresh or frozen
  • 1/2 Chicken stock cube(s), to make 300ml hot stock
  • 4 pinch Black pepper, to serve

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the potatoes, garlic, carrots, onion and fresh herbs in a roasting tin, then add the oil and toss to coat. Season to taste and roast for 20 minutes.
  2. Sprinkle the dried mixed herbs over the chicken breasts. Nestle the chicken among the vegetables and add the broccoli. Cook the mixture for another 20 minutes, stirring the vegetables once.
  3. Meanwhile, put the shallots and peas in a small pan with the chicken stock and simmer over a medium heat for 7 minutes. Serve the peas with the chicken and vegetables, spooning over any extra liquid from the peas and sprinkling over the black pepper before serving.

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