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Roast Chicken Dinner


  • 1 skin on chicken breast fillet
  • 100g new potatoes
  • 1 small carrot
  • 1 small parsnip
  • 50g frozen peas
  • 1/2 (43g) pouch chicken gravy


  • 1. Preheat the oven to 190ºC/ Fan 170ºC/Gas Mark 5. 
  • Wash the potatoes and quarter. 
  • Peel the carrot and parsnip and cut into batons. 
  • Place all the vegetables together with the oil in a small roasting dish.
  • Lay the chicken breast on top of the veg, then roast for 25 minutes or until the chicken is cooked through and the vegetables are tender.
  • Remove the tray from the oven, transfer the chicken to a plate to cool. 
  • Mix the peas with the other vegetables and return to the oven for 5 minutes to heat through.
  • Heat the gravy in a small pan until hot. 
  • Remove the skin from the chicken, then slice into strips, add the vegetables and pour over the gravy. 
  • Cool slightly until cool enough to handle. 

Recipe facts

  • 12+ months
  • Gluten Free
  • No Added Milk Ingredients
  • No Added Egg Ingredients
  • Main meal
  • 2 Servings