The speediest-ever roast recipe: One-Pot Chicken Roast

Published Sunday, Aug 31 2014, 11:20 BST  |  By  |  Add comment
You can't beat a roast dinner and thanks to this fuss-free one-pot version you don't have to spend hours slaving over a hot stove.

Super speedy, it takes all your favourite roast trimmings and cooks them in one pot – meaning less washing up too! Just follow these simple steps to create this quick and tasty chicken roast delight.

One pot chicken roast

© Pilgrims Choice Crumbles


  • 1kg small new potatoes, scrubbed and halved
  • 500g Chantenay carrots, halved lengthways
  • 2 small parsnips, quartered
  • 2 tablespoons olive oil
  • 4 skinless, boneless chicken breasts
  • 100g Pilgrims Choice Mature Cheddar Cheese Crumbles with Black Pepper
  • 4 rashers streaky bacon
  • 4 sprigs fresh thyme
  • Salt and freshly ground black pepper


1 Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.

2 Put the potatoes into a large roasting pan with the carrots and parsnips.

3 Add the oil and toss to coat. Roast for 20 minutes.

4 Meanwhile, use a sharp knife to slice a pocket into each chicken breast. Fill each pocket with some of the cheese.

5 Wrap a rasher of streaky bacon around chicken breast, tucking a sprig of thyme into each one.

6 Arrange on top of the vegetables. Season and roast for a further 20 minutes.

7 Sprinkle the remaining cheese over the chicken and cook for another 10-15 minutes until melted and golden.

Prep Time

20 minutes

Cook Time

1 hour

Nutrition Information

Serves 4

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