Sweet roasted chicken topped with cobbled vegetables
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Andy Waters' simple chicken and vegetable bake recipe makes a perfect half term dinner. The mix of vegetables, sweet maple syrup and tender chicken breasts will go down a treat with the little ones. Poaching chicken is a lot healthier than frying, which makes this recipe even more child-friendly.
First published in 2015
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Ingredients
Metric
Imperial
- 4 chicken breasts, cut in half
- 250ml of chicken stock
- 6 broccoli florets
- 6 cauliflower florets
- 1 sweet potato, peeled and diced
- 1/2 red pepper, diced
- 1 tbsp of maple syrup
- salt
SAVE RECIPE
Method
1
Preheat the oven to 200°C/gas mark 6
2
Remove the skin from the chicken breasts and place in a roasting dish. Pour over the chicken stock and roast in the oven for 30 minutes
- 4 chicken breasts, cut in half
- 250ml of chicken stock
3
Meanwhile, cook the broccoli and cauliflower in salted boiling water until only just cooked, for approximately 3-4 minutes. Strain and set aside
4
Remove the chicken from the oven and sprinkle over the par-cooked broccoli and cauliflower, sweet potato and red pepper
- 1 sweet potato, peeled and diced
- 1/2 red pepper, diced
5
Drizzle the maple syrup over the vegetables and return to the oven. Roast for 20-30 minutes until the vegetables are nice and golden. Remove from the oven and serve with seasonal greens or as preferred
- 1 tbsp of maple syrup
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