Chicken and root veg traybake recipe
Pancetta and sage-wrapped chicken breasts roasted with a rainbow of root veg is one-pan cooking at its best – delicious, healthy and minimal clean-up. There's even leftover roasted veg for another meal – try this Roasted veg and ricotta frittata.
See method- Serves 4
- Takes 50 minutes
- 484 calories / serving
- Freezable
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- 1 garlic bulb, cloves separated
- 1 butternut squash, peeled and cut into chunky pieces
- 2 x 450g bunches beetroot, scrubbed and cut into chunky pieces
- 600g sweet potatoes, peeled and cut into chunky pieces
- 6 carrots, peeled and cut into chunky pieces
- 1 head of celery, cut into 5cm lengths
- 2 large red onions, cut into wedges
- 3 tbsp olive or rapeseed oil, plus 1 tsp
- 20g pack fresh sage, leaves picked
- 650g pack chicken breasts
- 4 slices smoked pancetta (from a 110g pack)
- brown rice, to serve (optional)
Each serving contains
- Energy
- 2035kJ 484.0kcal
- Fat
- 12g
- Saturates
- 3g
- Salt
- 1.0g
- Sugars
- 26g
of the Reference intake
Carbohydrate 42.3gProtein 46.1gFibre 10.8g
Method
- Preheat the oven to gas 6, 200 ̊C, fan 180 ̊C. Lightly squash the garlic cloves with the back of a heavy knife, then put in a large roasting tin with the veg. Drizzle over 3 tbsp oil and toss well to coat. Reserve 4 sage leaves, then finely chop the rest and scatter over the veg; season and toss again.
- Transfer half the herby veg to another large roasting tin, spreading out into a single layer if you can. Put both tins in the oven and roast for 25 mins.
- Meanwhile, wrap each chicken breast in a slice of pancetta, tucking a reserved sage leaf in each. Drizzle the 1 tsp oil over the chicken and season with black pepper.
- When the veg has cooked, nestle the chicken breasts into one tin. Return to the oven and roast both tins for a further 15-20 mins until the veg is completely tender and the chicken is cooked through. Reserve the tin of veg for the Roasted veg & ricotta frittata. Serve the remaining chicken and veg with brown rice, if you like.
- Tip: If you want a super-crispy golden finish, pop the chicken under a medium-hot grill for 1-2 mins.
- See more Chicken recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
