The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Rockinʼ roast chicken dinner
This chicken dinner’s a winner because it’s a doddle to make and totally delish! Tender chicken breasts are served with rosemary roast potatoes, broccoli, carrots and parsnips, and smothered in a savoury smoky bacon and onion gravy. Mmm!
SWK: High protein
Plants 5
SWK: High fibre
Serving size
Ingredients
- 4 skinless chicken breasts
- 100g smoked bacon (pork, water, salt, brown sugar, dextrose powder, sodium ascorbate, potassium nitrate, sodium nitrite)
- 2 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
- 1 handful of fresh rosemary
- 2 onion
- 600g potatoes
- 270g Tenderstem broccoli
- 6 carrot
- 3 parsnip
- 8 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
Nutritional Information
Calories: 575
Protein: 53g
Carbs: 77g
Fat: 6.8g
Ingredients
- 1 onion
- 3 carrot
- 1 parsnip
- 2 skinless chicken breasts
- 300g potatoes
- 180g Tenderstem broccoli
- 1 handful of fresh rosemary (use half)
- 4 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 100g smoked bacon (pork, water, salt, brown sugar, dextrose powder, sodium ascorbate, potassium nitrate, sodium nitrite)
- 1 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
Nutritional Information
Calories: 602
Protein: 61g
Carbs: 73g
Fat: 7.5g
Rockinʼ roast chicken dinner
This chicken dinner’s a winner because it’s a doddle to make and totally delish! Tender chicken breasts are served with rosemary roast potatoes, broccoli, carrots and parsnips, and smothered in a savoury smoky bacon and onion gravy. Mmm!
Cook time:
35 mins
Cuisine:
British
Food group:
Poultry
Allergens: Sulphites
Cooking Instructions
Start the veg
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Cut the potatoes into 2cm cubes. Peel the onions and cut each into 6 wedges, and trim the broccoli.
- Put the potatoes and onions on a baking tray lined with baking paper and spritz with cooking spray. Roast for 25-30 mins, adding the broccoli for the final 10-12 mins.
- Meanwhile, cut the carrots into 1cm-thick batons, and cut each parsnip lengthways into 8 pieces. Put both on another baking tray lined with baking paper, spritz with cooking spray and roast for 10 mins.
Sauté the chicken
- At the same time, spritz a non-stick frying pan with cooking spray and put it over a medium-high heat. Cook the chicken for 4-5 mins on each side until browned, then lightly season.
- Transfer the chicken to the carrot and parsnip tray and roast for 15-18 mins, until the chicken is cooked through.
Get on the gravy train!
- On a separate board, trim any visible fat from the bacon and chop into 1cm squares. Put the frying pan back over a medium-high heat and fry the bacon for 2-3 mins.
- Squeeze in the vinegar and garlic & herb paste and cook for 1 min. Add the stock and pour in 200ml water (300ml for 4 portions). Stir well and simmer for 3-5 mins until the stock reduces to a thin gravy.
Sprinkle the rosemary
- Finely chop half the rosemary leaves (all of them for 4 portions).
- Take the potato tray out of the oven and stir the onions into the gravy. Scatter the chopped rosemary over the potatoes and toss, then lightly season.
Finish & serve
- Serve the chicken with the potatoes and veg, then pour over the gravy.