Want the taste of a roast but not the fat? Try this easy, healthy one-pan recipe for an all-in-one roast chicken and vegetables. With minimal effort, enjoy deliciously tender and juicy roast chicken alongside a mix of roasted vegetables. Not only is this delicious dish full of flavor, but it’s also low in fat, making it the perfect choice for anyone looking for a healthier option. Prepare and cook everything in a single pan. This saves you time preparing and washing up. Treat your taste buds to this filling and guilt-free roast chicken and veggies.
- 8 young new potatoes, halved
- 2 tsp olive oil
- 2 carrots, sliced
- 1 zucchini, sliced
- 1 leek, sliced
- 1 teaspoon each chopped thyme and rosemary and one or two sprigs
- 2 small skinless chicken breast fillets
- 150 ml low sodium chicken broth
- Preheat oven to 200°C/180°C fan/gas 6.
- In a small roasting pan, mix the potatoes with oil, carrots, zucchini, leeks, herbs and spices.
- Roast for 30 minutes until beginning to brown.
- Remove from the oven and stir the vegetables.
- Place the chicken inside and then put it in the oven for 15 minutes.
- Pour the broth over it.
- Cook for another 5 minutes or until the chicken and vegetables are cooked through.
Equipment and tools
To prepare this recipe you will need the following equipment and tools:
- baking pan
- measuring spoon
- frying pan
This recipe contains the following allergens:
Storage and leftovers
After cooking, you can store any leftovers from this all-in-one vegetable and chicken roast in an airtight container in the refrigerator for up to 3 days. To reheat, place in preheated oven at 180°C (350°F) for about 10-15 minutes or until heated through. Do not freeze the leftovers, otherwise the consistency could be affected.
Health Benefits of All-in-One Roast Chicken and Vegetables
When it comes to making a healthy meal that’s both convenient and delicious, an all-in-one vegetable and chicken roast is a fantastic choice. This delicious dish not only offers great taste but also comes with numerous health benefits.
Baby New Potatoes: Packed with nutrients
The inclusion of young new potatoes in this recipe provides a special taste and nutritional value. Potatoes are an excellent source of vitamins C and B6, fiber and potassium. They also contain antioxidants that boost the immune system and promote healthy digestion.
Olive Oil: Heart-Healthy Fat
Using olive oil in this recipe provides a healthy source of fat. Olive oil is known for its high content of monounsaturated fats, which may help lower bad cholesterol and reduce the risk of heart disease. In addition, it is rich in antioxidants that protect against inflammation and oxidative stress.
Carrots: A powerhouse of nutrients
Carrots are a versatile vegetable full of essential nutrients such as beta-carotene, vitamin K1 and potassium. Beta-carotene, a precursor to vitamin A, promotes good vision, supports a healthy immune system and keeps skin glowing. Including carrots in this recipe adds both flavor and nutritional value.
Zucchini (zucchini): low-calorie delicacy
Zucchini, also known as zucchini, is a low-calorie vegetable that adds a subtle sweetness to the dish. It is an excellent source of vitamin C, which supports the immune system, and contains fiber, which aids digestion and promotes satiety.
Leeks: Promote digestive health
Adding leeks to this all-in-one vegetable and chicken roast not only improves the flavor but also provides important health benefits. Leeks contain prebiotic fiber that nourishes beneficial gut bacteria, promoting a healthy gut microbiome. They are also a good source of vitamins A and K and folic acid.
Thyme and Rosemary: Adding flavor and antioxidants
Using thyme and rosemary in this recipe not only improves the flavor but also gives it antioxidant properties. These herbs contain compounds that are thought to have potential health benefits, including anti-inflammatory effects and improved digestion.
Skinless Chicken Breast: Lean protein
Using skinless chicken breasts in this dish ensures a lean source of protein. Protein is essential for building and repairing tissue, maintaining muscle mass, and supporting overall growth and development. Chicken is also a good source of vitamins and minerals such as vitamin B6 and selenium.
Low Sodium Chicken Broth: Reducing sodium intake
Using low-sodium chicken broth in this recipe helps reduce the overall sodium content of the dish. Excessive sodium consumption is associated with high blood pressure, among other things. Therefore, opting for low-sodium alternatives is a smart choice for those watching their salt intake.
With its diverse selection of vegetables, lean proteins, and healthy fats, this all-in-one roast chicken and veggie dish offers a balanced meal that’s both filling and nutritious. Whether you’re looking for a quick weeknight dinner or a dish to impress your guests, this recipe ticks all the boxes in terms of both taste and health.