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Chicken and root veg traybake recipe

Chicken and root veg traybake recipe

2 ratings

Pancetta and sage-wrapped chicken breasts roasted with a rainbow of root veg is one-pan cooking at its best – delicious, healthy and minimal clean-up. There's even leftover roasted veg for another meal – try this Roasted veg and ricotta frittata. See method

  • Serves 4
  • Takes 50 minutes
  • 484 calories / serving
  • Freezable
  • Healthy
  • Gluten-free
  • Dairy-free

Ingredients

  • 1 garlic bulb, cloves separated
  • 1 butternut squash, peeled and cut into chunky pieces
  • 2 x 450g bunches beetroot, scrubbed and cut into chunky pieces
  • 600g sweet potatoes, peeled and cut into chunky pieces
  • 6 carrots, peeled and cut into chunky pieces
  • 1 head of celery, cut into 5cm lengths
  • 2 large red onions, cut into wedges
  • 3 tbsp olive or rapeseed oil, plus 1 tsp
  • 20g pack fresh sage, leaves picked
  • 650g pack chicken breasts
  • 4 slices smoked pancetta (from a 110g pack)
  • brown rice, to serve (optional)
3 of your 5-a-day and high in protein

Each serving contains

  • Energy

    2035kj
    484kcal
    24%
  • Fat

    12g 17%
  • Saturates

    3g 13%
  • Sugars

    26g 28%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 42.3g Protein 46.1g Fibre 10.8g

Method

  1. Preheat the oven to gas 6, 200 ̊C, fan 180 ̊C. Lightly squash the garlic cloves with the back of a heavy knife, then put in a large roasting tin with the veg. Drizzle over 3 tbsp oil and toss well to coat. Reserve 4 sage leaves, then finely chop the rest and scatter over the veg; season and toss again.
  2. Transfer half the herby veg to another large roasting tin, spreading out into a single layer if you can. Put both tins in the oven and roast for 25 mins.
  3. Meanwhile, wrap each chicken breast in a slice of pancetta, tucking a reserved sage leaf in each. Drizzle the 1 tsp oil over the chicken and season with black pepper.
  4. When the veg has cooked, nestle the chicken breasts into one tin. Return to the oven and roast both tins for a further 15-20 mins until the veg is completely tender and the chicken is cooked through. Reserve the tin of veg for the Roasted veg & ricotta frittata. Serve the remaining chicken and veg with brown rice, if you like.

Tip: If you want a super-crispy golden finish, pop the chicken under a medium-hot grill for 1-2 mins.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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