Speedy Roast Chicken and Vegetables

Nothing is more comforting, more home style, than a simple roast chicken dinner. Especially when the vegetables are cooked and seasoned at the same time.

Ingredients:

• 500g chicken breast fillets
• 1 1/2 teaspoons roast chicken seasoning
• 500g potato wedges (we used McCains ‘Healthy Choice’ 97% fat-free wedges)
• 3 large carrots, peeled, cut into approx 6cm lengths, quartered lengthwise
• 1 cup reduced-salt chicken stock
• 2 teaspoons cornflour
• large green salad, to serve

Instructions:

Step 1 Preheat oven to 210°C. Spray a frying pan with oil and brown chicken over medium-high heat, 3–4 minutes each side. Remove from pan and sprinkle both sides with seasoning.

Step 2 Place chicken, potatoes and carrots on a lined baking tray. Spray carrots with oil. Bake for 20 minutes, until vegies are crispy.

Step 3 Meanwhile, combine stock and cornflour in a small saucepan and cook over medium heat, stirring, until gravy thickens.

Step 4 Slice chicken and serve with vegetables, gravy and salad.