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.
- 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
Method1 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 Time20 minutes
Cook Time1 hour
Nutrition InformationServes 4
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