Easy Roast Chicken

Easy Roast Chicken

SERVES: 3-4 | PREP TIME: 15 min | COOK TIME: 50-60 min


This recipe is perfect if you fancy a Sunday roast without having to spend all day in the kitchen. The partly boned chicken breasts are kept moist by roasting them on a bed of vegetables which results in a delicious gravy. You can use any root vegetables you have to hand.

Easy Roast Chicken


3 or 4 part boned chicken breasts
4 garlic cloves
1 leek or 2 small onions
2 medium carrots
2 medium parsnips
300g turnip
1 medium beetroot
1 or 2 sprigs of thyme or rosemary
2 tablespoons of oil
Salt and pepper


1. Prep your ingredients:

  • Preheat your oven to 200 degrees/180 for a fan oven
  • Slice the leek into half moons or the onions into quarters
  • Smash the garlic cloves with the back of a knife leaving the skin on
  • Wash, peel and cut the vegetables into large chunks

2. Place the vegetables and the thyme/rosemary sprigs in a roasting tin, drizzle over 1 tablespoon of oil and season with salt and pepper. Put the chicken breasts on top of the vegetables, drizzle over the second tablespoon of oil and season with salt and pepper.

3. Roast for 30 minutes, remove from the oven and baste the chicken with the oil and juice at the bottom of the tin.

4. Return to the oven and cook for a further 20-25 minutes until the chicken is cooked through and the skin crispy. Keep the chicken warm on a plate and return the vegetables to the oven for 5-10 minutes until tender.

5. Pour the juices from the bottom of the pan over the chicken and the vegetables and serve with mashed or baked potatoes.