Fancy the flavour of a roast, but not the fat? Try this simple, healthy one-pan recipe
Prep:10 mins
Serves 2
8 baby new potatoes, halved2 tsp olive oil2 carrots, sliced1 courgette, sliced1 leek, sliced1 tsp each chopped thyme and rosemary, plus a sprig or two2 small skinless chicken breasts150ml low-sodium chicken stock
STEP 1Heat oven to 200C/180C fan/gas 6. In a small roasting tray toss the potatoes with the oil, carrots, courgette, leek, herbs and seasoning. Roast for 30 mins until starting to brown. Remove from the oven and give the veg a stir, nestle in the chicken, then return to the oven for 15 mins. Pour over the stock, then cook for 5 mins more or until the chicken and veg are cooked through.
