Roast Chicken and Veggies
Serves 120 mins prep45 mins cook
A hearty and healthy roast chicken dish with various flavorful sides, perfect for sunny summer days. The dish includes pan-fried chicken breast seasoned with salt, pepper, and garlic, served with roasted carrots, creamy leeks, sweet potato mash, and roasted crispy kale.
0 servings
What you need
bunch kale

pepper

tsp salt

bunch tarragon

tbsp butter

clove garlic

fl oz single cream

tbsp olive oil

head savoy cabbage
chicken breast

sweet potato

onion

bunch spring onion

carrot

tsp cajun seasoning
Instructions
1: Pan fry the chicken breast in olive oil until browned, then roast for another 15-20 minutes. 2: Boil carrots for 10 minutes, then roast for another 15-20 minutes. 3: Slice and dice leeks, then fry them off with spring onions, garlic, and butter. Add single cream to thicken. 4: For savoy cabbage, sauté with garlic, butter, and Philadelphia for creaminess. 5: Prepare a mash of sweet potato, carrot, and squash. 6: Roast onion and crispy kale for a second plate.View original recipe

