Weekly Plan 2

With adventurous yet easy dishes like tomato, spinach and red onion frittata and classics like spaghetti carbonara and sweet and sour chicken this meal plan is sure to be a hit with all the family.

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Breakfast Lunch Dinner
Chicken with roasted vegetables

Chicken with roasted vegetables

The intense flavour of roasted carrots and parsnips combines perfectly with the chicken.

Serves:
4

Ready:
1 hour 10 minutes

Prep time:
15 minutes

Cooking time:
55 minutes

Chicken with roasted vegetables nutritional information

1 serving provides

Avg. customer rating
23 votes

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Method

  1. Preheat the oven to 190ºC/ 170ºC fan/ gas 5.
  2. Place the carrots, parsnips, onion and chicken in a medium roasting tin. Drizzle with the oil, sprinkle with the mixed herbs and season well with salt and freshly ground pepper.
  3. Roast in the oven for about 45 minutes, until the vegetables are cooked and the chicken pieces are golden brown and piping hot, and the juices run clear. Turn once or twice during cooking.
  4. Add the chick peas to the tin and cook for a further 10 minutes.
  5. Meanwhile, cook the rice following pack instructions. Drain and serve with the vegetables and chicken.
Make it veggie

Try swapping the chicken for garlic & parsley-stuffed portobello mushrooms. Place on top of the roasted veg for the last 15 mins of cooking time.

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Ingredients

  • 500g carrots, peeled & cut into batons
  • 500g parsnips, peeled & cut into batons
  • ½ red onion, peeled & cut into 8 wedges
  • 600g pack Freedom Food chicken thighs & drumsticks
  • 1 x 410g tin chick peas, drained & rinsed
  • 400g long grain rice
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From your store cupboard

  • 2 tablespoons olive oil
  • 1 teaspoon dried mixed herbs

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