Sunday Roast (HC)
Ingredients
1 breast of chicken, bone in (or approximately 120g (1 cup) (4¼ oz) of roasted meat of your choice eg. beef, pork, lamb etc)
1 tsp olive oil
Sprinkle of black pepper
½ onion
150g (1 cup) (5¼ oz) potatoes
1 tsp unsalted butter
1 tsp mixed herbs
160g (1 cup) (5⅔ oz) approx
vegetables of your choice - peas, carrots, green beans etc.
1 tbsp (0.75 Aus tbsp – 15ml) low sodium gravy (optional)
Instructions:
Preheat the oven to 220°C / 428°F / Gas Mark 7.
Rub the olive oil into the chicken breast and season well with black pepper.
Peel and chop the onion into rough chunks. Place the onion in the middle of a baking tray and place the chicken breast on top, skin side up.
Bake in the oven for 35-40 minutes until the chicken is cooked the full way through.
Prepare your potatoes by par-boiling them for 10-15 minutes.
Mix butter and herbs together.
Transfer the potatoes to another baking tray and dot the butter around the potatoes. Add the potato to the oven with the chicken for the last 15 minutes of cooking until they are crispy on the outside and fully cooked.
While the potatoes are cooking, boil or steam some vegetables.
When all the food is ready, serve with a drizzle of low sodium gravy.
Top Tip
Can have 100g (⅔ cup) (3½ oz) of potato and 1 small Yorkshire pudding if preferred
