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Roast Chicken and Veggies | Alfie Cooks

Roast Chicken and Veggies

Roast Chicken and Veggies

20 mins prepServes 1

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.

1 servings

What you need

squash

kale

pepper

1 pepper

salt

1 tsp salt

tarragon

1 bunch tarragon

butter

1 tbsp butter

garlic

1 clove garlic

single cream

1 fl oz single cream

olive oil

1 tbsp olive oil

savoy cabbage

1 head savoy cabbage

chicken breast

1 chicken breast

sweet potato

onion

spring onion

1 bunch spring onion

carrot

cajun seasoning

1 tsp cajun seasoning

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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.

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