Roast dinner doesn’t have to be a chore anymore! In this episode of Food Fest chef Jonny Marsh shows you how to make juicy roast chicken with roast potatoes and mixed vegetables and all in half and hour!
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2 chicken breasts
salt and pepper
Step 1: Make The Roast Potatoes
Blanche some potatoes until they begin to soften on the outside. Put some oil in a baking tray and put it in the oven until the oil is hot, then add the drained potatoes to the pan, season with salt and pepper, and sprinkle over a bit of fresh rosemary. Return to the oven and cook for about 10 minutes.
Step 2: Cook The Chicken
Heat a frying pan, add a little bit of oil. Season the chicken with salt and pepper, then place it in the pan and brown on both sides for about 2-3 minutes, then place them in the oven.
Step 3: Cook The Vegetables
Slice the carrots and add to boiling water and cook for about 5 minutes, then remove to a bowl. Cook the broccoli for about 3-4 minutes and remove.
Step 4: Cook The Chicken In Butter
Heat a little oil and butter in a frying pan, add a sprig of rosemary and add the chicken breasts. Baste the chicken in the melted butter, then remove to a board to rest.
Step 5: Serve
Heat some boiling water, add a good amount of butter and seasoning, then drop in the vegetables. Slice the chicken and serve with the potatoes and drained vegetables.