Dan Churchill

Best Chicken Pan Roast with Carrots

Dan Churchill
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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Number of servings
2
Ingredients

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

Methodbased on 2 servings
1

Preheat oven to 220°C/fan 200°C/gas 7 and line a baking tray with baking paper.

2

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.

3

At the same time, rub chicken with remaining oil and season with salt and pepper.

4

Heat a non-stick frypan on medium heat and sear chicken for about 2-3 minutes each side until golden.

5

Add chicken to tray with vegetables and continue to bake for a further 10 minutes or until chicken is completely cooked through.

6

Divide chicken and vegetables between plates, drizzle over any pan juices and serve with spinach leaves tossed with lemon juice.

Nutritional Informationper serving

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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