Easy One-Tray Roast Chicken

Ingredients

• 4 chicken breasts
• 4 slices parma ham (optional)
• 600 g new potatoes
• 4 large carrots (about 600g)
• 4 medium-large parsnips (about 600g)
• A few sprigs of thyme
• 200 g frozen peas (about 4 handfuls)
• 1 tbsp brown sugar
• 2 tbsp apple cider vinegar
• 3 tbsp olive oil
• 300 ml hot chicken stock (or 300ml hot water + 1 1/2 chicken sock cubes)
• Salt

Instructions

1. 1

   Pre-heat the oven to 200ºC/180ºC fan.

2. 2

   Wrap the chicken in parma ham and place on to a large baking tray.

3. 3

   Peel the carrots and parsnips, and chop the carrots, parsnips and new potatoes into bite sized pieces. Add them to the baking tray ensuring they’re in a single layer. Lay the thyme on top and season with salt.

4. 4

   In a cup or small bowl mix the brown sugar (1 tbsp), apple cider vinegar (2 tbsp) and olive oil (3 tbsp). Spoon the mixture over the chicken and vegetables ensuring they are all coated.

5. 5

   Place the tray into the oven and cook for 20 minutes. You need to ensure that everything is in a single layer in your baking tray otherwise it will not cook properly. If your baking tray isn’t large enough, split the ingredients between two trays.

6. 6

   Turn the vegetables, baste the chicken with the sauce and return the tray to the oven for a further 10 minutes.

7. 7

   Add the peas and chicken stock, ensuring the peas are covered in the stock to help them cook evenly, and return the tray to the oven for a final 10 minutes.

8. 8

   Serve.