Super Easy Sunday Roast

Serves 2, prep 5-10 minutes, cooking time 30 minutes

– 2 skinless chicken breasts
– handful of shallots
– 1 red pepper
– 1 green pepper
– Handful of Cherry Tomatoes
– 1 Broccoli
– 3 Cloves Garlic
– Black Pepper
– Rosemary & Thyme
– 200g Baby Potatoes – Skin On

Cooking Instructions:

1. Start by part boiling the potatoes with the skin on in unsalted water, 10 minutes at a light boil should be enough

2. Whilst the potatoes cook heat a deep baking dish with a light coating of oil in the oven, 175 degrees for a fan oven

3. Peel your shallots and chop all veg into medium sized chunks or to suite your taste

4. Butterfly your chicken to allow a quicker cooking time

5. Very Lightly coat some foil in butter to prevent sticking, place the chicken in the foil and coat with pepper and chopped Thyme – season to taste

6. Once the potatoes start to soften a little drain them and spread in the hot oil, be careful as the oil may spit

7. Add the veg & garlic to the potatoes and season with Rosemary and Pepper

8. Add to the oven

9. 5 minutes after adding the veg & potatoes to the oven place the chicken in on a separate tray

10. Boil a small pan of water and prepare some Broccoli

11. You now have some time to clean up, wash up or make a drink

12. Check the oven regularly to ensure that the veg tray and chicken are cooking at the same speed

13. 5 minutes before it is ready and the broccoli and allow to boil

14. If you want to add a gravy be sure to use the hot water from the broccoli for added nutrients

15  Once all is ready serve and enjoy

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