Best Chicken Pan Roast with Carrots
PREP 5 MIN•COOK 25 MIN
You wouldn’t serve up any old pan roast to your loved one, and neither would Dan. This is THE BEST chicken pan roast going. To keep your chicken breast juicy, sear it first, flip, then pop it in the oven.
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EF
GF
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Number of servings
2
2 carrots (medium) sliced diagonally
300g sweet potatoes, orange cut into chunks
2 sprigs of fresh thyme leaves stripped
1 tbs olive oil
salt & pepper, to taste
350g skinless chicken breast
2 cups (80g) baby spinach leaves
2 tsp lemon juice
Preheat oven to 220°C/fan 200°C/gas 7 and line a baking tray with baking paper.
Toss carrots and sweet potato with thyme, half the oil and season with salt and pepper. Scatter over tray and bake in oven for 10 minutes.
At the same time, rub chicken with remaining oil and season with salt and pepper.
Heat a non-stick frypan on medium heat and sear chicken for about 2-3 minutes each side until golden.
Add chicken to tray with vegetables and continue to bake for a further 10 minutes or until chicken is completely cooked through.
Divide chicken and vegetables between plates, drizzle over any pan juices and serve with spinach leaves tossed with lemon juice.
Energy (kJ)
1706 kJ / 407 cals
Protein
43.3 g
Fat
13.1 g
Sat. Fat
2.4 g
Carbs
24.5 g
Sugar
11.7 g
Fiber
8.7 g
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