One‑Pan Roast Chicken Breast with Vegetables

• young new potatoes↗8

  halved

• olive oil↗2 ч. л. tsp
• carrot↗2

  sliced

• zucchini1

  sliced

• leek↗1

  sliced

• thyme↗1 ч. л. tsp

  and rosemary, plus 1–2 sprigs

• small skinless chicken breasts2
• low‑sodium chicken broth150ml ml

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C for convection, gas mark 6).

2. 2

   In a large roasting pan, combine the young potatoes (halved) with olive oil, carrots, zucchini, leek, thyme and rosemary.

3. 3

   Spread the vegetables evenly and roast for 30 minutes until they begin to brown.

4. 4

   Remove the pan, gently stir the vegetables, and place a chicken breast in the center of each.

5. 5

   Return the pan to the oven for another 15 minutes.

6. 6

   Pour the chicken broth over the contents, roast for an additional 5 minutes or until the chicken and vegetables are done.