Ingredients:

150g baby potatoes, quartered
½ carrot, cut into large chunks
½ parsnip, cut into large chunks
50g Brussels sprouts, halved
1 tsp olive oil
¼ tsp dried thyme
¼ tsp dried rosemary
½ tsp dried parsley
Sprinkle of black pepper
1 breast of chicken (or approximately 120g of roasted meat of your choice eg. beef, pork, lamb etc)
1 tbsp of low sodium gravy (optional)

Instructions:

Preheat the oven to 200°C (180°C fan) or Gas Mark 6.
Toss the potatoes, carrot, parsnip, and Brussels sprouts with ½ tsp olive oil, thyme, rosemary, parsley, and a pinch of black pepper in a bowl.
Arrange the vegetables in a single layer on a high-sided baking tray.
Place the tray in the oven and roast for 10 minutes.
Brush the chicken with the remaining olive oil and season with black pepper.
Remove the baking tray from the oven and turn the vegetables to ensure even cooking. Place the chicken in the centre of the tray, arranging the vegetables around it.
Return the tray to the oven and roast for 15-20 minutes or until the chicken is cooked and the potatoes are crispy on the outside and fully cooked.
Prepare the gravy according to the packet instructions while the tray is cooking.
Plate the chicken, potatoes and vegetables and drizzle over the gravy.
Top Tip: You can also cook in the air fryer. Preheat the air fryer to 180°C for a few minutes. Arrange the vegetables and chicken breast in a single layer. Cook for 18-20 minutes, flipping the chicken and stirring the vegetables halfway through.

Recipe Adjustments -
Want to make the recipe vegetarian?
Use 2 vegetarian sausages, 150g nut roast, 150g Quorn style roast or any vegetarian alternative using the food swap list.