Roast chicken and vegetables

Ingredients

Quantities are for one serving. The weekly planner scales them automatically.

• 180 g chicken fillet
• 1 potato
• 1 carrot
• 1/2 onion
• 1 tbsp olive oil
• 1/2 tsp dried herbs

Method

1. Prepare tray8 min · 200°C oven

   Cut potato, carrot and onion into even pieces, toss with oil and dried herbs, and spread in a single layer.

2. Roast30–35 min · 200°C oven

   Add chicken fillet to the tray after the vegetables have roasted for 10 minutes; turn halfway and check that chicken reaches 74°C (165°F).

3. Serve3 min · No heat

   Rest the chicken briefly, then serve with tender, browned vegetables.